Lonumirus / Maldivian chilli paste

Prepare the tuna by cutting it into small cubes.

Heat coconut oil in a pan over medium heat until shimmering.

Add chopped onion, garlic, and ginger; sauté until fragrant, about 2-3 minutes.

Stir in green chili and cook for another minute.

Add the tuna cubes and cook until just opaque, about 3-4 minutes.

Pour in coconut milk and lime juice; stir to combine.

Season with salt, black pepper, and sugar; simmer for 5-7 minutes.

Remove from heat and let cool slightly.

Chop cucumber and tomato into small pieces.

In a bowl, combine cooled tuna mixture with cucumber and tomato.

Add chopped coriander and lime zest; mix well.

Serve chilled or at room temperature.

Equipment Needed

Dietary

Allergens