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 olive oil

- Fair Trade certified -

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 -

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

0,5tlsalt

100g (3,5 oz)fresh shredded coconut (or 60 g dried shredded coconut with 1 tablespoon of coconut milk)

1Canfish Tales tuna in water, 160g, drained

1elhazelnut, coarsely chopped

2 pita bread

Variation tip!

Also delicious with tuna in sunflower oil!

Preparation method:

Knead with your hands – wear plastic gloves because of the jalapeño – the kale, onion, jalapeño, lime juice, and salt

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

Mix the shredded coconut and tuna into it and stir

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