Give your canned tuna a gourmet twist with this simple recipe that transports you to a tropical island with every bite

 

Ingredients

1 small red onion, diced
1 red chili, seeded and finely chopped
2 limes (one juiced, one cut into wedges)
½ teaspoon salt
90g freshly grated coconut*
½ bunch cilantro (or 2 fresh curry leaves), finely chopped
2 tins of 160g MSC certified tuna in water, drained
4 pieces of pita, sliced open
A few leaves of iceberg lettuce

* If you prefer, you can use dried coconut flakes instead. Just add 2 tablespoons of coconut milk along with the flakes.

How to:

  • Work the red onion, chilli, lime juice and salt in a bowl. In the Maldives, these ingredients are kneaded by hand to allow the flavours to blend
  • Add the coconut, cilantro, and tuna. Mix with a spoon until all ingredients are combined and the tuna has a flaky texture. Set aside.
  • Prepare the pita bread according to the packaged direction or heat them to your liking using a toaster or oven.
  • Fill the pitas with some lettuce and the mas huni and serve with the lime wedges.

Choose sustainable seafood, understand what is on your plate and enjoy cooking in the knowledge you are helping to build a #BigBlueFuture. Visit our Blue CookBook at the
link

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Recipe by Chef Bart Van Olphen Courtesy of MSC and The Blue CookBook