Tuna "Pol Sambol" with Flatbread
The two most commonly eaten ingredients in the Maldives are tuna and coconut. That’s no surprise—skipjack tuna is abundant in the surrounding waters, and coconuts are everywhere on land. What might be more unexpected is the combination of these two ingredients, traditionally eaten for breakfast by the Maldivian people. This “pol sambol” with tuna, coconut, chilli flakes, and lime is your free ticket to the tropics! We serve it with flatbread and a yoghurt sauce. Enjoy!
Love spice? Throw in an extra red chilli pepper!
Make the pol sambol by kneading the onion, garlic, chilli pepper, juice of half a lime, and 1/2 teaspoon of salt in a bowl with your hands (wear plastic gloves due to the chilli). Add the tomato, shredded coconut, and 2 sprigs of cilantro, then mix well. Set aside.
Finely chop the cucumber, iceberg lettuce, and cilantro.
Make the yoghurt sauce by mixing the yoghurt with the lime zest.
Top the flatbreads with the tuna pol sambol, pickled red onion, cucumber, iceberg lettuce, and cilantro. Finish with the yoghurt sauce. Serve with the remaining red onion and half of the lime.
