Braised Tuna is a traditional Seychellois (from the Seychelles) recipe for a classic dish of spiced tuna loins braised in coconut milk. The full recipe is presented here and I hope you enjoy this classic Seychellois version of: Braised Tuna.
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Ingredients:
1kg tuna loins
2 onions, chopped
pinch of turmeric
pinch of mixed spice (pumpkin pie spice)
1 tsp garlic crushed with property="v:amount">1 tsp ginger in a mortar
500ml coconut milk
8 tsp coconut oil
salt and freshly-ground black pepper, to taste
Method:
Cut the tuna loins into 3cm cubes. Season with salt and freshly-ground black pepper and set aside.
Heat the oil in a large pan and use to fry the tuna pieces until lightly browned all over. Remove the fish pieces with a slotted spoon and set aside. Add the chopped onion to the pan along with the ginger and garlic. Sprinkle over the turmeric and mixed spice then stir well to combine. Continue frying for about 5 minutes or until the onions are soft.
Return the tuna to the pan and add the coconut milk. Adjust the seasonings to taste then bring to a simmer. Cover the pan and cook for about 20 minutes, or until the sauce has thickened. Serve hot, accompanied by boiled rice and papaya chutney.
