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 and sister 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.
My brother Paul was trained at the Culinary Institute of America at Hyde Park, New York. He brought his polished innovations to our eatery. On the other hand, my sister Maureen just knows food intuitively. Her exciting supply sang with nutrition and tastes that blessed the public!
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.)
3 tbsp. oil (coconut or avocado oil is best)
1 large yellow onion, halved and thinly sliced
2 pinches of sugar
3 large carrots, thinly sliced at a diagonal
10 oz. frozen broccoli florettes (organic at Trader Joe’s is best,) partially thawed
2 tbsp. butter
4 tbsp. flour
1-15 oz can of chicken, vegetable, or fish broth/stock
2 cups of fresh pineapple, cut in small pieces (or well-drained, canned crushed pineapple)
4 ahi tuna steaks
salt and pepper to taste (Real Salt is best-available in natural foods at local supermarket)
brown rice (I prefer basmati,) cooked according to directions
- Melt 1½ tbsp. of coconut oil in a large frying pan, over medium heat. Add onion and sugar when sizzling; stir and carmelize (cook until well browned.) Set aside in a bowl.
- Heat remaining coconut oil; add carrots and broccoli. Cook until tender. Add onions.
- 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 (won’t be quite as thick.) Add to vegetables in the large frying pan. Season to taste with salt and pepper.
- May set aside at this point and finish just before serving.
- Wash tuna steaks and pat dry. Salt and pepper generously.
- Place steaks in hot sauce mixture and poach. DO NOT OVERCOOK.
- Serve with rice.