Maldivian Tuna Bolognese with Coconut Polenta

A novel twist on the classic Italian Bolognese by using tuna, a staple in Maldivian cuisine, and infusing coconut, another common Maldivian ingredient, into creamy polenta.

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Step 1

Heat olive oil in a large pan over medium heat. Sauté onion, garlic, carrot, and celery until soft. Increase the heat and add the chopped tuna, browning it slightly. Stir in the curry powder and chili flakes, cooking for a minute until fragrant. Add the crushed tomatoes and tomato paste. Season with salt and pepper. Simmer on low heat for about 20 minutes, allowing the flavors to meld together. Adjust seasoning as needed.

Step 2

In a large saucepan, bring the coconut milk and water to a boil. Gradually whisk in the polenta, stirring constantly to prevent lumps. Reduce the heat to low and continue cooking, stirring frequently, until the polenta is soft and creamy, about 15-20 minutes. Season with salt to taste.

Step 3

Spoon the creamy coconut polenta onto plates, creating a bed for the Bolognese. Top with the Maldivian Tuna Bolognese, sprinkle with fresh basil and optional fresh grated coconut for an extra layer of flavor and texture.