2 c Coconut milk
1/4 c Shortening
1 ts Crushed dried red pepper
1 sm Bay leaf
2 cn Tuna; drained and flaked
2 ts Cinnamon
1 Garlic clove; crushed
1/2 c Rhubarb; sliced, unsweetened
1 tb Brown sugar
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