“Our oceans are under immense pressure from overfishing, climate change and pollution. If you’re buying seafood in a supermarket or restaurant, choosing sustainable seafood is a really simple way for you to support our oceans and keep them full of life.”
(The Netherlands)
Prep time
0 mins
Cooking Time
15 mins
Serves
2
Ingredients
1 small red onion, diced
1 red chilli, seeded and finely chopped
2 limes (one juiced, one cut into wedges)
½ teaspoon salt
3oz (90g) freshly grated coconut*
½ bunch coriander (or 2 fresh curry leaves), finely chopped
2 tins of 5oz MSC certified tuna in water, drained
4 pieces of pita, sliced open
A few leaves of iceberg lettuce
* If you prefer, you can use desiccated coconut instead. Just add 2 tablespoons of coconut milk along with the flakes.
Method
- Work the red onion, chilli, lime juice, and salt in a bowl. In the Maldives, these ingredients are kneaded by hand to allow the flavors to blend.
- Add the coconut, coriander, and tuna. Mix with a spoon until all ingredients are combined and the tuna has a flaky texture. Set aside.
- Prepare the pita breads according to the package instructions 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.
