Tuna "Pol Sambol" with Flatbread
The two most commonly eaten ingredients in the Maldives are tuna and coconut. That’s no surprise—skipjack tuna is abundant in the surrounding waters, and coconuts are everywhere on land. What might be more unexpected is the combination of these two ingredients, traditionally eaten for breakfast by the Maldivian people. This “pol sambol” with tuna, coconut, chili flakes, and lime is your free ticket to the tropics! We serve it with flatbread and a yogurt sauce. Enjoy!
Love spice? Throw in an extra red chili pepper!
Make the pol sambol by kneading the onion, garlic, chili pepper, juice of half a lime, and 1/2 teaspoon of salt in a bowl with your hands (wear plastic gloves due to the chili). Add the tomato, shredded coconut, and 2 sprigs of cilantro, then mix well. Set aside.
Finely chop the cucumber, iceberg lettuce, and cilantro.
Make the yogurt sauce by mixing the yogurt with the lime zest.
Top the flatbreads with the tuna pol sambol, pickled red onion, cucumber, iceberg lettuce, and cilantro. Finish with the yogurt sauce. Serve with the remaining red onion and the half lime.