tuna-spiced

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SUGARCANE-SPICED TUNA WITH COCONUT GLAZE, BONIATOS, WILTED GREENSAND 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 soysauce 1/2 cup dark rum 1/2 T. whole peppercorns 1/2 cup CocoLopez Creamof Coconut, canned

Combine all of the ingredients in a sauce pot and reduce by half over mediumto 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 untiltender. Add the pineapple, and cook for about 2 minutes. Transfer to a bowland 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 mixwith 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 sautépan with a little olive oil for 1 minute. Reserve warm.

To finish the dish, heat 2 ounces olive oil in a hot sauté pan andsear 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 foranother 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