Tuvalu Tuna Coconut Lettuce Cups

Ingredients

• 2 cans tuna, drained
• 3/4 cup coconut milk, chilled
• 1 cucumber, finely diced
• 1 carrot, finely diced
• 1/2 small red onion, very thinly sliced
• 3 scallions, thinly sliced
• 1 red chili, minced
• 1 tbsp freshly grated ginger
• 12 crisp lettuce leaves
• 3 limes, 2 juiced and 1 cut into wedges
• 1 tsp fine salt, plus more to taste
• 1/4 cup chopped cilantro or parsley

Steps

1. Chill the can of coconut milk beforehand, then open it without shaking and spoon off the thick cream from the top. The thin liquid underneath will leave the filling watery.
2. Soak the sliced red onion in iced water for 10 minutes to soften its raw bite, then drain and pat dry.
3. Fork the tuna into large flakes in a bowl rather than mashing it into paste; the texture is most of the dish.
4. Whisk the coconut cream with the lime juice, ginger, chili, and salt into a dressing. It should taste sharp and salty on its own, since the tuna and vegetables will mute it.
5. Fold the tuna, cucumber, carrot, scallions, and drained onion into the dressing, tossing gently so the flakes stay whole.
6. Chill for 10 minutes so the flavours settle and the filling firms up enough to hold in a leaf.
7. Separate the lettuce leaves carefully, keeping the cups intact, and pat them completely dry so the dressing clings instead of sliding off.
8. Spoon the filling into the leaves just before serving, scatter with cilantro, and serve with lime wedges.

Allergen note: Contains fish and coconut.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.