Tuna lupe takes the familiar Pacific wrapped-parcel style and applies it to tuna with coconut-rich flavor. It fits the site because it extends the lu-style family of dishes into another seafood direction while keeping the same leaf-wrapped island cooking identity.
If you enjoy this style of Pacific cooking, you may also want to try lu sipi, lau lau squid.
Ingredients
- 1 pound tuna, cut into chunks
- 8 taro or banana leaves
- 1 cup coconut cream
- 1/2 onion, chopped
- Salt to taste
Instructions
- Place the tuna and onion onto prepared leaves.
- Spoon over the coconut cream and season lightly with salt.
- Wrap into parcels.
- Steam or bake until the fish is cooked through and the leaves are tender.
- Serve hot.
Helpful Tips
- Do not overcook the tuna or it will become dry.
- Use enough leaf to wrap tightly.
- Serve with taro, rice, or another starch.
FAQ
What is tuna lupe?
It is an island-style wrapped tuna dish cooked with coconut cream.
Can another fish be used?
Yes, other firm fish can be used if tuna is not available.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 224 kcal |
| Fat | 10 g |
| Saturated Fat | 8.5 g |
| Carbohydrates | 88.1 g |
| Protein | 40.8 g |
| Sodium | 9833.4 mg |
| Cholesterol | 0 mg |
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