Fishermen in the Maldives use the sustainable pole-and-line method to catch the most delicious tuna. This dish is super delicious paired with some pita bread.
2 Recipe - persons
Recipe - time: 15 minutes
Recipe - difficulty
Recipe - ingredients
3 cups (100 g) finely chopped kale, leaves only
1 small yellow onion, finely chopped
2 jalapeño's, seeded and very finely chopped
Zest and juice of 1 lime
1/2 teaspoon salt
1 cup (100 g) freshly grated coconut, or 2/3 cup (60 g) dried coconut mixed with 1 tablespoon coconut milk
1 can of tuna in water, drained
1 tablespoon coarsely chopped roasted hazelnuts
2 pieces of pita bread
Recipe - how do you make it
Recipe - steps
1 Using your hands, massage the kale with the onion, jalapeño, lime juice and salt in a large bowl until the leaves start to soften and wilt, 2 to 3 minutes.
2 Stir in the coconut and tuna. Scatter the hazelnuts and lime zest on top and serve with the pita. Enjoy!
