Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          coconut milk
     1/4  cup           shortening
   1      teaspoon      crushed dried red pepper
   1      small         bay leaf
   2      cans          tuna -- drained and flaked
   2      teaspoons     cinnamon
   1                    garlic clove -- crushed
     1/2  cup           rhubarb; sliced -- unsweetened
   1      tablespoon    brown sugar
                        salt to taste
                        fluffy rice

Preparation:

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.