Maldivian Tuna and Coconut Salad

Recipe

Maldivian Tuna and Coconut Salad

Tropical Delight: Maldivian Tuna and Coconut Salad

4.2 out of 5

Indulge in the flavors of Maldivian cuisine with this refreshing and vibrant Tuna and Coconut Salad. Bursting with tropical ingredients, this dish is a staple in Maldivian households and showcases the unique flavors of the region.

Jan Dec
Breakfast› Mas huni
Asian cuisine› South Asian cuisine› Maldivian cuisine

Preparation time

15 minutes

Cooking time

N/A

Total time

45 minutes (including chilling time)

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Pescatarian, Gluten-free, Dairy-free, Low-carb, Keto-friendly

Allergens

Fish (tuna)

Not suitable for

Vegan, Vegetarian, Nut-free, Soy-free, Egg-free

Ingredients

  • 250g (8.8 oz) fresh tuna, finely chopped
  • 1 cup (80g) grated coconut
  • 1 small onion, finely chopped
  • 1 green chili, finely chopped
  • Juice of 1 lime
  • Salt, to taste

Nutrition

  • Calories (kcal / KJ): 180 kcal / 753 KJ
  • Fat (total, saturated): 12g, 8g
  • Carbohydrates (total, sugars): 5g, 2g
  • Protein: 15g
  • Fiber: 2g
  • Salt: 0.5g

Preparation

  1. 1.
    In a mixing bowl, combine the finely chopped tuna, grated coconut, chopped onion, and green chili.
  2. 2.
    Squeeze the lime juice over the mixture and season with salt.
  3. 3.
    Mix well until all the ingredients are evenly combined.
  4. 4.
    Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.
  5. 5.
    Serve chilled and enjoy!

Treat your ingredients with care...

  • Tuna — Ensure that the tuna is fresh and of high quality. If fresh tuna is not available, you can use canned tuna in water as a substitute. Drain the canned tuna before using it in the recipe.

Tips & Tricks

  • For an extra kick of heat, add more green chili according to your preference.
  • Serve the Tuna and Coconut Salad with freshly baked Maldivian flatbread (roshi) for a complete meal.
  • Adjust the amount of lime juice according to your taste preference. Add more for a tangier flavor or reduce it for a milder taste.
  • Make sure to refrigerate the salad for at least 30 minutes before serving to allow the flavors to develop and meld together.
  • This salad can be stored in the refrigerator for up to 2 days. Just give it a quick mix before serving.

Serving advice

Serve the Tuna and Coconut Salad as a light lunch or dinner option. It can be enjoyed on its own or paired with Maldivian flatbread (roshi) for a more substantial meal. Garnish with fresh cilantro leaves for an added burst of freshness.

Presentation advice

Present the Tuna and Coconut Salad in a shallow bowl or on a platter, allowing the vibrant colors of the ingredients to shine through. Sprinkle some freshly grated coconut on top for an extra touch of visual appeal.

More recipes...