Kale with tuna, hazelnut, and coconut

On the Maldives, sustainable fishing is practiced with a rod to catch the tastiest tuna. This dish is incredibly delicious with a pita bread.

Skipjack tuna in water

- Fair Trade certified -

Skipjack tuna in water 3-pack

- MSC certified -

Skipjack tuna in olive oil 3-pack

- Fair Trade certified -

Skipjack tuna in olive oil 2-pack

- MSC certified -

Ingredients:

4 servings

100g (3.5 oz)kale, finely chopped

1 white onion, finely chopped

2jalapeños, seeds removed, finely chopped

zest and juice of 1 lime

0,5tspsalt

100g (3.5 oz)fresh shredded coconut (or 60 g dried shredded coconut mixed with 1 tablespoon of coconut milk)

1Canfish Tales tuna in water, 160g, drained

1tbsphazelnut, coarsely chopped

2 pita bread

Variation tip!

Also delicious with tuna in sunflower oil!

Preparation method:

Mix the kale, onion, jalapeño, lime juice and salt with your hands – wear plastic gloves to avoid direct contact with the jalapeño.

Add the yoghurt, oregano, parsley, olive oil, mint, and lemon juice. Season with salt and pepper to taste

Add the shredded coconut and tuna. Stir well.

Sprinkle with the chopped hazelnuts and lime zest, and serve with the pita bread

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