TUNA SURPRISE
Regi Dean's Recipes 08/22/99
Fish
The Tuna Cookbook
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Bay leaf	1 sm
Brown sugar	1 tb
Cinnamon	2 ts
Coconut milk	2 c
Crushed dried red pepper	1 ts
Garlic clove; crushed	1
Rhubarb; sliced, unsweetened	1/2 c
Shortening	1/4 c
Tuna; drained and flaked	2 cn
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 6 Servings
Salt to taste
Fluffy rice
Make coconut milk by bring 1 cup milk and 1 cup water to a boil, add
1 cup shredded coconut and let stand for 5 minutes and strain.
Heat shortening in heavy skillet, add red pepper and bay leaf, and
cook 2-3 minutes.  Add tuna, cinnamon, garlic and cook 5 minutes.
Stir in coconut milk, rhubarb, brown sugar, and salt to taste. Simmer
for 10 minutes or until sauce has thickened.  Serve over hot fluffy
rice.
From:  The Tuna Cookbook