Pitta bread with tuna

A healthy, spicy and tropical dish rooted in the tradition of the Maldives, from Dutch Chef Bart van Olphen. To be paired with a Colli di Luni Vermentino Etichetta Nera 2022 Cantine Lunae.

Ingredients for 2 people:

1 small red onion cut into small cubes; 1 red chili pepper without seeds and chopped finely; 2 limes, one squeezeD the other cut into wedges; ½ teaspoon salt; 90g grated fresh coconut; ½ a bunch of finely chopped coriander: 2 160g cans of drained MSC* natural tuna; 4 pitta breads cut in half; a few leaves of iceberg lettuce.

Directions:

Use a bowl to mix together the red onion cut into small cubes, the chili pepper, lime juice and salt. In the Maldives, they use their hands to mix everything together to allow all the flavors to amalgamate.

Add the coconut, coriander and tuna to the bowl. Mix with a spoon until everything is homogeneous and the tuna has totally crumbled. Keep the bowl to the side.

Prepare the pitta bread as directed on the package or heated as desired in either a toaster or an oven.

Fill each piece of pita bread with a little lettuce and the tuna filling. Serve with a wedge of lime on the side, which can then be squeezed just before eating.

* MSC (Maine Stewardship Council) is an international, non-profit organization created to combat the problem of unsustainable fishing in order to ensure the supply of fish also in the future.

Wine to pair:

(by Stefania Vinciguerra)

Colli di Luni Vermentino Etichetta Nera 2022 Cantine Lunae

Light straw yellow color. Intense and generous to the nose with flowers and ripe yellow flesh fruit. To the palate is lively fresh, savory with lime and salinity, vertical and playful sip. Long and harmonic finish.

Production area: Hills of Luni and Castelnuovo Magra, in the province of La Spezia.

Grape varieties: 100% Vermentino.

Harvest: Selection of plots that express the best organoleptic potential each year. The grapes are hand-picked during the early morning hours and quickly transported to the winery.

Vinification: Cold maceration on the skins for about 8 hours, fermentation at controlled temperature in steel, aging on the fine lees in steel for about 4 months

Alcoholic content: 13 % vol.

Serving temperature: 8-10°C.

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