|1||ts||Crushed dried red pepper|
|2||cn||Tuna; drained and flaked|
|1||Garlic clove; crushed|
|1/2||c||Rhubarb; sliced, unsweetened|
|Salt to taste|
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