Tuna Stew with Pineapple and Coconut Juice

I like most stew recipes because they are one-pot meals, and the cleanup is easy.. In addition, on a hot summer day, the tuna cooks slowly. The added coconut juice and pineapple pair very well together, giving a light, sweet and sour taste. Serving this dish on a bed of spinack or lettuce, tomatoes and cucumbers surely lowers the body temperature.

Ingredients:
2 -8 oz tuna
1 cup pineapple, sliced 1/4 inch thick
3 scallions, white and green parts separated
1 1/2 cup coconut juice
1/4 cup lemon juice
2 tbs soy sauce
2 tbs fish sauce
3 cloves garlic, minced
1 tsp sugar
1 tsp salt
2 tsp black pepper
2 dried hot chili peppers
1 tsp chili powder
2 tsp molasses
4 tbs oil
Directions:

Combine the white part of scallions, soy sauce, fish sauce, salt, pepper, and half of  garlic together. Marinate tuna with this mixture.
In the stew pot, add oil, sugar and molasses. Stir in garlic and hot chili peppers. Cook until fragrant.

Add one layer of pineapple on the bottom of the pot .

Placee tuna on top of the pineapple. Pour the marinade into the pot. Bring to a boil.

Add coconut juice and lemon juice. Bring to a boil. Season again with salt and soy sauce .Cover the
pot and simmer for 40 minutes, uncover the stew in the last 10 minutes.

 Sprinkle with the green part of scallions before serving.