Kale Salad with Tuna, Hazelnut & Coconut

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!

Skipjack tuna in water – no salt