Cocoa Tuna with Passionfruit Ginger Sauce
This recipe is almost entirely from the book The Spice Necklace by Ann Vanderhoof
4 Tuna Steaks cut about 3/4 inch thick
4 T ground cocoa powder ( I used the cocoa balls which are infused with spices and used for a 'tea')
1/4 tsp cayenne
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp cinnamon
1 T brown sugar
1 T coconut oil
Rub steaks with the spice/cocoa mixture. Heat pan with the coconut oil. Sear steaks to desired degree. Turning once. (about 2 minutes per side for medium/medium well)
Passionfruit ginger sauce:
4 T butter
2 finely chopped garlic cloves
2-3 inches peeled and finely chopped fresh ginger root
3 T coconut milk powder
2 T flour
3/4 c. passionfruit juice
1 T dark rum
1/4 tsp tumeric
Saute garlic and ginger in the butter until lightly golden. Add flour and coconut powder and stir the resulting paste until it's a nice dark gold. Then add the juice, rum and tumeric and cook until it thickens. Serve over or alongside the steaks. This is also good on steamed provisions such as yams, plantain, etc.
4 Tuna Steaks cut about 3/4 inch thick
4 T ground cocoa powder ( I used the cocoa balls which are infused with spices and used for a 'tea')
1/4 tsp cayenne
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp cinnamon
1 T brown sugar
1 T coconut oil
Rub steaks with the spice/cocoa mixture. Heat pan with the coconut oil. Sear steaks to desired degree. Turning once. (about 2 minutes per side for medium/medium well)
Passionfruit ginger sauce:
4 T butter
2 finely chopped garlic cloves
2-3 inches peeled and finely chopped fresh ginger root
3 T coconut milk powder
2 T flour
3/4 c. passionfruit juice
1 T dark rum
1/4 tsp tumeric
Saute garlic and ginger in the butter until lightly golden. Add flour and coconut powder and stir the resulting paste until it's a nice dark gold. Then add the juice, rum and tumeric and cook until it thickens. Serve over or alongside the steaks. This is also good on steamed provisions such as yams, plantain, etc.
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