Fijian Kokoda of Tuna

The Kokoda is a Fijian dish that I always hold close at heart.

I first had it many years ago on a little postcard like island called Naucakuvu in the Yasawa group.

It is made using a fish called Walu which it translates as Bonito, a smaller cousin of the Tuna.

This is diced and marinated in freshly grated and squeezed Coconut pulp, Garlic, Chive. fresh Chilli and Lime.

It is a very refreshing dish for the summer.

Here it is served as a verrine canapes at a fully catered private party but it can be done in large quantities for a barbecue party too

You can then garnish it with slices of grilled Coconut