Recipe By
Emily Howgate
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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