Ingredients:
1.5 kg fresh tuna, cut into 2cm cubes
2 onions, sliced chinese style
� Red Capsicum, sliced
50g fresh mushrooms, sliced
� Green Capsicum, sliced
2 cloves Garlic, crushed
1 x 220g can “Ayam” brand Satay Sauce
(mild, medium or hot – depending on your taste)
1 x 110g can coconut cream
1 x 200g baby corn, drained
olive oil

Method
Heat a teaspoon of olive oil in a frying pan. Quickly fry tuna until sealed on all sides (take care not to overcook, as this makes the fish tough) Drain on absorbent paper and put aside.

In a deep frying pan or wok, heat about 2 teaspoons of oil. Add garlic and fry for 1 minute, add onions and fry for further one minute, add capsicum and mushrooms and fry for further 2 minutes. Remove from pan and set aside.

Add contents of the Satay Sauce, it is very thick, to the frypan or wok and fry for a minute or two to release the flavours, add the coconut cream and stir until both are combined and bubbling. Add the tuna, vegetables (including the corn), stir until combined, simmer on low for 15 minutes. Serve with rice and salad!