Xerém com AtumCreamy Cornmeal with Tuna
This comforting cornmeal dish is cooked slowly until smooth and spoonable, then enriched with tuna and coconut milk. It is a simple but festive preparation with a gentle sweetness from the corn and a savory coastal character.
Prep
15m
Cook
35m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
- 300gCornmeal
- 160gOnion (finely chopped)
- 10gGarlic (crushed)
- 40gUnsalted Butter
- 300gTuna (cut into chunks)
- 200mlCoconut Milk
- 1pcsBay Leaf
- 8gSalt
- 2gBlack Pepper
- 900mlWater
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Melt the unsalted butter in a pot over medium heat. Add the onion and cook until softened, then stir in the garlic.
- 02
Add the tuna and cook gently until it reaches 63°C (145°F) and starts to flake at the edges.
- 03
Add the bay leaf, salt, black pepper, and water and bring to a gentle simmer.
- 04
Sprinkle in the cornmeal little by little, stirring constantly so it does not form lumps.
- 05
Cook over low heat, stirring often, until the cornmeal is thick, smooth, and tender.
- 06
Stir in the coconut milk and cook for a few more minutes until the mixture is creamy and glossy.
- 07
Remove the bay leaf and serve warm.
Ratings & Reviews
Log in to rate and review this recipe.