Curried Pineapple Ahi Tuna

Curried pineapple ahi tuna

curried pineapple ahi tuna

I had a fresh pineapple crying out to be used and a dinner guest about to arrive. This easy, outstanding dish resulted that tantalized my company. The sauce may be prepared ahead of time; you may cook the tuna just prior to serving it.

Nearly every person in my family (parents, siblings, nieces, and nephews) possesses this gift of developing imaginative, delicious recipes. Many are, or have been, professional chefs.  My brother Paul and sister Maureen were the backbone of inspiration behind my family’s restaurant high in the Rocky Mountains, at the east entrance to Glacier National Park in Montana.  This establishment belonged to my family for just over 50 years; it was famous in its day for its cherished food.  Paul and Maureen brought their polished innovations to our eatery.

My sister has taught me so much about cooking with optimum health benefits.   She is a master at creating beautiful foods that nourish body and soul.  I am so indebted to her for her nutritive excellence in my skills.

Intuitive wisdom about the preparation of ailments is in my family’s genes. It’s my fundamental inheritance:  I just know how to cook. My “formal” training in this endeavor is limited to one day, as a visitor, at Cordon Blue Cooking School in Paris, France.  The lesson was taught in French, of which I understood very little, but the dishes looked, smelled, and tasted glorious!  Note: I am the only one in my clan that applied higher education in food history to our joy of cooking.

Curried Pineapple Ahi Tuna  Simple and superb!  Yields: 4 servings.  Total prep time: 1 1/4 hr.

1 1/2 tbsp oil  (Coconut or avocado oil is best, as olive oil is carcinogenic when heated to high temperatures.)

1 med yellow onion, halved and thinly sliced

3 lg carrots, thinly sliced at a diagonal

10 oz frozen broccoli florettes, partially thawed  (Trader Joe’s has a good buy on organic.)

2 tbsp butter

4 tbsp flour

1-15 oz can of chicken, vegetable, or fish broth

2 c of fresh pineapple, cut in small pieces  (May substitute well-drained, canned crushed pineapple.)

4 ahi tuna steaks

salt and pepper to taste  (Himalayan, pink, or Real Salt is critical for optimum health; an inexpensive fine grind Himalayan salt is available at Costco.)

Brown rice, cooked according to directions on package

  1. Caramelize onions, by melting 1/2 tsp of coconut oil in a large frying pan, over medium heat.  When a small piece sizzles in oil, add rest of onion.  Reduce heat to med/low; stir every several minutes until onions begin turning in color; then, stir every minute until they are a dark brown.
  2. Heat remaining coconut oil in another pan; add carrots and broccoli and cook until tender. When done, add cooked onions.
  3. Melt butter in a medium saucepan. Add flour. Whisk and cook over a medium heat for 30 seconds. Slowly add broth, whisking well with each addition. Cook until thickened, stirring with whisk. Add pineapple (sauce will get runny with fruit.) Cook, whisking, until thickened again-it won’t be quite as thick.  Add to vegetables in the large frying pan. Season to taste with salt and pepper.
  4. May set aside at this point and finish, by cooking tuna, just before serving.
  5. Wash tuna steaks and pat dry. Salt and pepper generously.
  6. Place steaks in hot sauce mixture and poach. DO NOT OVERCOOK.
  7. Serve with rice.

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