tuna-spiced

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SUGARCANE-SPICED TUNA WITH COCONUT GLAZE, BONIATOS, WILTED GREENS AND A PINEAPPLE GARLIC MOJO

1 stick sugar cane (about 12 inches long, quartered lengthwise)

4 1-inch thick center-cut tuna loin

With a knife make a point at the end of the sugar cane. Insert it
deeply into the tuna like a lollipop.

COCONUT GLAZE 1 cup coconut milk 2 star anise 1 stick cinnamon 1/4 cup soy sauce 1/2 cup dark rum 1/2 T. whole peppercorns 1/2 cup CocoLopez Cream of Coconut, canned

Combine all of the ingredients in a sauce pot and reduce by half over medium to high heat, then strain and reserve until time to glaze the fish.

MOJO

1/2 cup olive oil
2 T. minced garlic
1/2 cup pureed ripe pineapple
1 T. chopped parsley
1/2 tsp. crushed red pepper flakes
A pinch of salt and pepper

Heat the oil in a small sauté pan and sauté the garlic until tender. Add the pineapple, and cook for about 2 minutes. Transfer to a bowl and chill, then fold in the parsley, red pepper, and salt and pepper.

BONIATOS

3 large boniatos or sweet potatoes or purple-skinned yams

1 tsp. whole butter
A pinch of salt and pepper

Peel and cook the boniatos in boiling water until tender. Strain and mix with the remaining ingredients until smooth. Reserve hot.

GREENS 1 head baby frisse, curly chicory, or escarole, 1 bunch watercress, 1/2 head radicchio

Cut and wash the greens in cold water, then sauté in a hot sauté pan with a little olive oil for 1 minute. Reserve warm.

To finish the dish, heat 2 ounces olive oil in a hot sauté pan and sear the tuna with the sugar cane in it for about a minute on each side. Then coat the fish and the sugar cane with the coconut glaze and cook for another 30 seconds to caramelize the fish.

Garnish with the boniatos, wilted greens and the pineapple garlic mojo. Makes 4 servings

Deamer 11/19/96 Recipes /Fish, World / IslandCaribbean