Ivorian Garba

Ingredients

• 1.5 lbs fresh tuna steaks
• 1/2 cup flour
• 1 tsp paprika
• Salt and pepper, to taste
• 1/3 cup vegetable oil, for frying
• 1 lb attiéké (fermented cassava couscous), fresh or frozen
• 2 tomatoes, diced
• 1 onion, diced
• 2 spring onions, sliced
• 1 scotch bonnet pepper, minced, to taste
• 2 tbsp vegetable oil
• 1 lime

Before you cook

• Pat the tuna steaks dry and season with salt, pepper and paprika.
• Dice the tomatoes and onion for the relish.
• If the attiéké is frozen, thaw it fully before steaming.

Steps

1. Steam or microwave the attiéké according to the package until warmed through and fluffy, then fluff it with a fork.
2. Stir the diced tomato, onion, spring onion and minced scotch bonnet together with the 2 tablespoons of oil and a squeeze of lime to make the relish.
3. Dust the seasoned tuna steaks lightly in the flour, shaking off the excess.
4. Heat the 1/3 cup of oil in a skillet over medium-high heat.
5. Fry the tuna steaks for 3 to 4 minutes per side, until a crisp golden crust forms and the center is just cooked through.
6. Let the tuna rest for 2 minutes, then flake it into large chunks or slice it.
7. Spoon the warm attiéké onto plates.
8. Top with the fried tuna.
9. Spoon the tomato-onion relish generously over the top.
10. Serve immediately with extra lime wedges.