Tuna-Pina a la Pobre

 

WHAT YOU WILL NEED:

600 g (8 slices) fresh tuna steaks

12 cloves garlic crushed

1 tsp iodized fine salt (or 1 tbsp iodized rock salt)

1/8 tsp pepper

banana leaves

150 g whole kamias

3 tbsp oil

1 can (234 g) DEL MONTE Fresh Cut Sliced Pineapple drained (reserve syrup)

1 tbsp all-purpose flour dissolved in 1 tbsp water

1-1/2 tsp soy sauce

1 tsp liquid seasoning

HERE'S HOW:

1. RUB fish with half of garlic then sprinkle with salt and pepper. Set aside.

2. LINE casserole with banana leaves to cover bottom and sides. Arrange kamias at the bottom then put the fish. Add pineapple syrup. Cover and simmer over low heat for 2 minutes (partially cooked). Remove fish, reserve drippings.

3. HEAT oil in frying pan and sauté remaining garlic until light brown. Set aside. In the same pan, grill fish until brown then DEL MONTE Fresh Cut Sliced Pineapple. Arrange on a platter.

4. COMBINE fish drippings, flour, soy sauce, liquid seasoning and dash of pepper. Simmer until thick. Add 2 tsp of fried garlic. Pour over fish and pineapple. Top with garlic.

Serves 8

Excellent source of Vitamin B12 – helps prevent anemia.