Mas Huni | By Njam

4 persons | Appetizers, Fish and shellfish | Fish | Appetizer

Prep time

This recipe was created in collaboration with Njam.

• Drain the tuna.
   
• Finely chop the red chili pepper and the coriander.
   
• Slice the Jalapeño peppers.
   
• Light a moderate amount of charcoal and heat your YAKINIKU® Kamado to approximately 180 °C. Once the Kamado has reached temperature, place the grill grate inside, positioning it on the highest level. For this recipe, use indirect heat.

Cook time

• Mix the red chili with the lime juice and a pinch of EldurApi 21 Himalayan Salt in a small bowl.
   
• In a larger bowl, add the tuna and mix in the coconut flakes, coconut milk, and coriander. Then stir in the chili mixture and combine everything well.
   
• Briefly warm the pita breads on the Kamado and cut them in half. Spread the halves with a thin layer of sour cream, place a leaf of curly lettuce on top, and spoon a portion of the tuna salad over it.
   
• Finish with some pickled red onion and a few slices of jalapeño.