Tuna Stew with Pineapple

In Vietnam, every meal in the family always includes stew dishes, such as meat stew or seafood stew. The Vietnamese stew can be very salty for some poor families so that the members can share them in a small portion. Fish stew (ca kho) is the most popular meal in Viet Nam. I like to transform this stew recipe by using much less salt to make it healthier. It will suit the taste for Westerners rather than for the Vietnamese because Westerners usually do not eat their meals with as much rice as the Vietnamese do. The natural sweetness in pineapple adds flavor and is complimentary to tuna, as well.

Ingredients:
Two 6 oz tuna fillets (king mackerel or albacore)
1 cup fresh pineapple, peeled, cored, and cut into bite-size pieces
2 cloves garlic, minced
2 tbs vegetable oil
1 cup thickly sliced onions
3 green onions, cut into 3 inch lengths
1 tsp molasses
1 cup stew sauce (recipe at bottom)

Directions:
In a medium clay pot or cast iron skillet, add oil until hot.

Stir in white onions and cook for 3 minutes. Stir in garlic. Sauté for a few minutes.

Add molasses, pineapple, and tuna (let cook for 5 minutes).

 Turn the heat to medium-low and add the stew sauce. Bring to boil.

Then cover and simmer for 30 minutes.

Add green onions in the last 3 minutes of cooking time. Serve with hot cooked rice.

In a small bowl, combine the stew sauce and set aside. This sauce can be made ahead of time and kept refrigerated until ready to use.

Sauce for stew:
1 can coconut juice
1/4 cup soy sauce
2 tbs fish sauce
2 tbs rice wine vinegar
1 tbs cooking wine
1 tsp salt
3 tbs brown sugar
1 tsp black pepper
1 tsp cayenne pepper
1 tbs chili flakes