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. Thi...