Tuna coconut sambol

With pita bread!
  • 2 Recipe - persons

Ingredients

  • 2 flatbreads (homemade or packaged)
  • 1 can of skipjack tuna in water (à 4.5 oz)
  • 1 tsp chili flakes
  • 1 tsp chili powder
  • 10.5 oz coconut flakes
  • 1 lime
  • ½ cucumber
  • 1.4 oz cilantro
  • 1 red onion (pickled)
  • ½ iceberg lettuce head
  • 8.8 oz Greek yogurt

How to prepare

The two most eaten products in the Maldives are tuna and coconut. Not so strange, because in the water you will find endless skipjack tuna and on land coconut will fly around your ears. Perhaps even more surprising is the combination of the two products that people eat for breakfast in the Maldives. This “coconut sambol” with tuna, coconut, chili flakes and lime is your free ticket to the tropics. We make it with pita bread and a yogurt sauce. Enjoy!

Preparation

  • 1 First prepare the coconut sambol by mixing the shredded coconut, tuna, chili flakes, chili powder and the juice of half a lime.
  • 2 Chop the cucumber, iceberg lettuce, and cilantro.
  • 3 For the yogurt sauce, mix the yogurt and the juice of the other half of the lime.
  • 4 Top the pita breads with the tuna coconut sambol, pickled red onion, cucumber,
    Iceberg lettuce, cilantro and finish with the yogurt sauce. Serve with the remaining red onions.

Skipjack tuna in water with a touch of seasalt