Entree: Solomon Islands – Tuna Lolo (Tuna simmered in coconut milk with greens and tomatoes)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1.5 lb (680 g) fresh tuna, cut into 1-inch (2.5 cm) cubes
- 2 cups (480 ml) coconut milk (full fat)
- 2 tbsp (30 ml) coconut oil or vegetable oil
- 1 medium red onion, thinly sliced, about 1 cup (150 g)
- 2 medium tomatoes, chopped, about 1 1/2 cups (240 g)
- 2 cloves garlic, minced (about 0.21 oz (6 g))
- 1 small green chili, sliced (adjust to taste)
- 4 oz (115 g) young taro leaves or spinach, chopped
- 1 tbsp (15 ml) lime juice (from about 1 lime)
- 1 tsp (5 g) sea salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tsp (5 g) grated fresh ginger (optional, for warmth)
- 1 tbsp (15 g) chopped fresh cilantro or parsley for garnish (optional)

Show original ingredient measurements

- 1.5 lb (680 g) fresh tuna, cut into 1-inch (2.5 cm) cubes
- 2 cups (480 ml) coconut milk (full fat)
- 2 tbsp (30 ml) coconut oil or vegetable oil
- 1 medium red onion, thinly sliced, about 1 cup (150 g)
- 2 medium tomatoes, chopped, about 1 1/2 cups (240 g)
- 2 cloves garlic, minced (about 6 g)
- 1 small green chili, sliced (adjust to taste)
- 4 oz (115 g) young taro leaves or spinach, chopped
- 1 tbsp (15 ml) lime juice (from about 1 lime)
- 1 tsp (5 g) sea salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tsp (5 g) grated fresh ginger (optional, for warmth)
- 1 tbsp (15 g) chopped fresh cilantro or parsley for garnish (optional)

Instructions

1. Heat the coconut oil in a wide saucepan over medium heat. Add the sliced onion and cook until soft and translucent, about 4–5 minutes. Stir in the garlic, ginger (if using), and green chili and cook 30 seconds until fragrant.
2. Add the chopped tomatoes and cook down 3–4 minutes until they start to soften. Pour in the coconut milk and bring to a gentle simmer.
3. Season the broth with salt and pepper. Add the cubed tuna and simmer gently—do not boil—about 6–8 minutes, or until the tuna is just cooked through but still tender.
4. Stir in the chopped taro leaves or spinach and cook 2–3 minutes until the greens are wilted and tender. Taste and adjust seasoning with more salt, pepper, or lime juice.
5. Remove from heat, sprinkle with chopped cilantro or parsley if using, and serve immediately with boiled root vegetables, rice, or flatbread.