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Gold Seal Light Tuna Coconut Cilantro Spoons

2 cans Gold Seal No Drain Flaked Light Tuna
3/4 tsp salt
1 tbsp fennel seeds
2 tsp panch phoron (Bengali spice mixture)
1 tsp chopped ginger
1 tsp chili powder
1/4 cup finely chopped cilantro
1 tbsp fresh lemon juice
 2 tbsp coconut cream or very thick coconut milk
  • Directions

    • In a nice bowl, mix all ingredients, it should almost be like a coleslaw, let it sit in the fridge for over an hour, so that the spice and the juices get a chance to marinate themselves.
    • Serve the mixture on a crostini or a toast point as an appetizer or on a small spoon to be passed around.
  • YIELD:

    Serves: 6 to 8



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