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