Ingredients:

Kale Ika
40ml Vegetable Oil
1 Chili minced
1 Onion, finely diced
4 Garlic, minced
1 Ginger, minced
½ Bunch coriander finely chopped
1 Carrot, diced
3 Bean diced
1 Eggplant, diced
1 Capcsicum, sliced
2tbsp Curry powder
1/5 cup Coconut cream
400g Tuna fillet
1 Kumala peeled
1 Hopa (Plantain) peeled and thinly sliced
2 lemons, garnish

Seafood salad
2 Tbsp Coconut oil
1 Starfruit, juiced
1 tsp Sugar
4 lettuce leaves thinly sliced
½ Uto (Breadfruit) thinly sliced
½ Tomato sliced
1 Watermelon, sliced same size as lettuce
4 Pok Choy leaves
1 Capsicum, finely sliced
1 Onion, thinly sliced
Slice 2 raw kaloa’a in half (shellfish)
2 Octopus tentacles, cooked
6 Limu (seagrapes)
Parsley, picked
1 Lemon, sliced

Method:

Kale Tuna
Heat oil in heavy pan, add onion, garlic, coriander, chili and cook cook 2 mins. Then add carrots, beans, eggplant and capsicum and sauté over for another 3 mins.
To the pan, add tuna and curry powder. Season well. Finally add coconut cream and cook for 5 mins, then set aside.

In a medium sized pot, boil kumala for 10 minutes or till cooked. Drain off any excess water, add coconut oil and allow to cool. Mash and season well and shape with bowl

On a frying pan, add finely sliced hopa and fry until crunchy, set aside.

Seafood Salad
Mix oil, sugar, starfruit juice well for dressing. In a deep salad bowl, add all ingredients, dressing and season well.

To plate
Spoon kumala mash and top with hopa chips, beside it lay the Kale Ika. Build salad on preffered plate, and neatly arrange limu, picked parsley and Lemons

 

Hina and Piuela