Having lived in four countries so far I’ve learnt there’s an always a new world of food to discover whenever we move and one of the best ways to discover new culinary delights is to take a cooking class.  In my case I was lucky enough to have a lovely Fijian lady able to come with to the markets, teach me all the local vegetables and then return to my home to spend the morning cooking with me.

Ota & Tuna Salad with Handmade Coconut Milk

Many Pacific Islands serve this freshing dish, varying slightly between countries it’s a traditional meal which is easy to prepare. Ota is only available in the produce markets in Fiji only a Friday and Saturday.

Ingredients

  • 1/2 bunch ota
  • 1 x medium tin of tuna (drained)
  • 2 x finely diced tomatoes
  • 500ml coconut milk
  • 1/2 juice from lime
  • 1 red chilli
  • salt & pepper

Method

  1. Remove all leaves from the ota, cutting the the delicate end pieces and including them in the pile to be blanched.
  2. Boil a pot of water.
  3. While the water is coming to the boil, add coconut milk and tuna, tomatoes and red chilli (use as little or as much as you like) to a separate bowl.
  4. Blanch the ota for approximately 60-90 secs, before removing it from the water and quickly placing into a cold water bath (to stop the cooking process).
  5. Strain the ota.
  6. Add ota to the coconut mixture
  7. Season with salt and pepper.

OTA FIJI MARKETS | Reelax'n

{Ota is packaged like this at the Fijian markets – keep it wrapped until you wish to use it}

Ota in Fiji | Reelax'n

{Ota is a delicious refreshing green}

Red Chill | Ota Salad Fiji | Reelax'n

{Red Chillis last for much longer if stored in vinegar in the fridge}

2015004-OTA-SALAD-WITH-TUNA-1-800

{Yum!}