Krystelle And Pio's Yanuyanu
TEAM FIJI
INGREDIENTS
1 cup Basil Leaves chopped finely
1 cup Dhania (coriander) chopped finely
1 Brown Coconut scraped
½ cup Cashew Nuts ( Pinenuts or blanched Almonds are a good substitute)
Juice of 1 Moli Kula (bush lemon)
1 semi ripe Vudi (plantain)
2 pieces of Bhindi (Okra)
4 tablespoons of Virgin Coconut oil
1 cup of Nama (sea grapes)
2 portions (approx. 200gms each) Yellowfin Tuna fillets
Salt and Pepper
METHOD
- Make the coconut pesto: in a food processor or mortar and pestle combine basil, dhania, coconut, nuts, virgin coconut oil and lemon juice until smooth.
- Grill bhindi: chop bindi into quarters, season with salt and pepper and grill
- Rub a generous amount of pesto around whole tuna fillet to form a crust. Grill on each side for 1 minute (or till the crust gets golden)-either under the oven grill or on a BBQ grill plate.
- Rinse nama in cold salted water then drain.
- Cook peeled vudi in boiling water until soft (about 10 minutes).
- Slice vudi lengthwise to make thin slices. Place a thin slice of the vudi on a plate then place grilled bhindi and nama beside it with a teaspoon of grated coconut.
- Thinly slice the seared pesto crusted tuna and place on top of vudi.
- Garnish the top of the fish with a small serving of the remaining pesto.
Tried this recipe at home? Let us know what you think!