Sustainable seafood recipes

Seafood lovers, rejoice! We've collected the latest recipes using delicious sustainable seafood from around the world for you.

All of our recipes use seafood carrying the blue MSC label.

Let us know which one is your favourite and join the sustainable seafood movement on Facebook.



1 small red onion, finely diced (approx. 1/2 cup)
1 red chilli, finely diced
Juice and zest of 2 limes
Salt- to taste
2 cans pole & line skipjack tuna (approx. 2 cups)
1 cup freshly grated coconut (or desiccated) - rehydrate desiccated coconut in a bowl by covering with hot water and/or coconut milk for at least 10 minutes (or overnight)

To serve:
Traditional 'roti' flatbread or baby gem lettuce 'boats'
Coriander leaves, chopped
(Enough for 6 as canapes, 4 as an appetiser or 2 as a larger meal)

1. Crush the onion and chilli together in a bowl, add the lime juice, zest and salt and mix.

2. Flake the tuna into the bowl, then add the coconut and mix well.

3. Leave the flavours to develop for a while.

4. Spoon the mixture into roti, or individual baby lettuce leaves.

5. Sprinkle with coriander to garnish (optional, not traditional).


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