Recipes for Change: Vai Ika (Tuna and taro leaves)
Try the recipe at home
- Increased occurrence of droughts are causing lower taro yields and higher prices
- Rising sea levels will eventually impact on
- Increases in frequency of climate events
- Offering alternative or climate resilient seed strains to replace taro.
- Providing training and capacity building exercises for rural communities to better enable them to deal with the effects of climate change.
Vai Ika (Tuna and Taro leaves)
Nutritional value per serving:
• Calories: 554 • Fat: 20g • Carbs: 11g • Protein: 81g
- Calories: 554
- Fat: 20g
- Carbs: 11g
- Protein: 81g
- 2 kg of fresh tuna meat, sliced 1cm in width
- 10 washed taro leaves (or equivalent dark leafy greens including collards, silver beet, large spinach or kale)
- 500 ml of coconut milk
- 1 medium sized onion
- 3 green spring onions/shallots
- 3 fresh chillies Salt
- Preheat oven to 185°C (365°F).
- Place two large sheets of aluminium foil (approx. 60 cm
in length) on baking tray. In the middle of the foil, place 4-6 green leaves, side by side with no gaps.
- Season the tuna with a little salt, and place in the centre of the foil on top of the leaves. Fold up the sides of the foil to form a leak-proof parcel.
- Add onion, spring onions, chilli and coconut milk on top of the tuna, and cover with remaining green leaves.
- Wrap everything inside the foil into a parcel.
- Place parcel in a deep baking tray and bake for approx.
- Remove from oven and carefully unwrap foil and transfer to
- Serve immediately.
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