Taro leaf tuna adds another practical coconut-and-greens dish to the archive and keeps the tuna section connected to core Pacific leaf-based cooking. It is simple enough to feel believable for everyday island meals.
If you enjoy this style of Pacific cooking, you may also want to try palusami with corned beef, tuna lolo bake.
Ingredients
- 4 cups taro leaves or spinach, chopped
- 1 can tuna, drained
- 1 cup coconut milk
- 1/2 onion, sliced
- Salt to taste
Instructions
- Cook the onion until softened.
- Add the taro leaves and cook until wilted.
- Stir in the tuna and coconut milk.
- Simmer gently until cooked through.
- Season and serve hot.
Helpful Tips
- Taro leaves must be cooked thoroughly.
- Keep the coconut milk at a gentle simmer.
FAQ
Can canned tuna be used here?
Yes, canned tuna keeps the dish quick and practical.
What can replace taro leaves?
Spinach is the easiest substitute.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 123 kcal |
| Fat | 11.2 g |
| Saturated Fat | 8.8 g |
| Carbohydrates | 51.4 g |
| Protein | 26.5 g |
| Sodium | 9766.4 mg |
| Cholesterol | 9 mg |
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