Attiéké with Fish

Rinse the tuna pieces, pat dry, and make 2–3 shallow slashes on each side.

Finely chop the garlic, ginger, onion, parsley, and chili pepper, then mix with the juice of half a lemon, 1 tablespoon of vegetable oil, salt, and black pepper. Rub the fish with the marinade and refrigerate for at least 2 hours.

Tip the attiéké into a bowl, break up the clumps with your fingers, sprinkle with water, and transfer to a steamer basket. Steam, covered, for 10–15 minutes, stirring once.

Remove the fish from the marinade, pat dry, dredge in wheat flour, and shake off the excess. Heat the remaining vegetable oil in a deep skillet until hot and fry the tuna in batches for 4–6 minutes per side, until golden and cooked through.

Dice the tomatoes and onion finely, and finely chop the spring onion. Toss the vegetables with the juice of the other lemon half, salt, and black pepper.

Transfer the hot attiéké to a bowl, fluff with a fork, and, if desired, stir in 2 tablespoons of the hot oil from the skillet.

Divide the attiéké among plates, top with the fried fish, add the tomato and onion salad, and serve with fresh green chili.