Tuvalu is the world’s fourth smallest nation. It is made up of 9 low lying atolls and reef islands in the South Pacific Ocean, with the highest point reaching only 4.6m above sea level. The name Tuvalu means “eight islands” and although there are nine islands comprising the country today, only eight were initially inhabited so the ninth is not included in its name. It previously formed part of the British colony of the Gilbert and Ellice Islands until 1975 when the Ellice Islands separated from the Gilbert Islands and it became Tuvalu.

The country is isolated, almost entirely dependent on imports, particularly of food and fuel, and vulnerable to climate change and rising sea levels, which pose significant challenges to development. At the 2015 UN Climate Change Conference, the Prime Minister of Tuvalu, Emele Sopoaga said “Tuvalu’s future at current warming, is already bleak, any further temperature increase will spell the total demise of Tuvalu…. For Small Island Developing States, Least Developed Countries and many others, setting a global temperature goal of below 1.5 degrees Celsius relative to pre-industrial levels is critical. I call on the people of Europe to think carefully about their obsession with 2 degrees. Surely, we must aim for the best future we can deliver and not a weak compromise. Let’s do it for Tuvalu. For if we save Tuvalu we save the world.”

The main staples of Tuvaluan cuisine are coconut, banana, taro and fish. Two popular traditional dishes are Palusami (taro leaf, onions and fish) and Laulu (taro leaf in coconut cream). Finding Tuvaluan recipes was quite a challenge however I came across a recipe for Tuvalu coconut tuna which was really simple and very tasty.

Rating: 9/10

Serves: 2
Prep time: 5 minutes
Cook time: 20 minutes

300g raw yellowfin tuna, cut into chunks
1 tbsp vegetable oil
1 medium onion, chopped
1/2 tbsp freshly grated ginger root
2 cloves garlic, peeled and crushed
1 Scotch Bonnet hot chili peppers, seeds left in, and rough chopped
1/2 tbsp medium curry powder
tin coconut milk
2 spring onions, chopped
3 tbsp light soy sauce
Fresh coriander, chopped

In a large skillet or wok, heat up some vegetable oil over medium-high heat.
Fry the onions for a few minutes, until fragrant and translucent.
Add in the Scotch Bonnet pepper, curry powder, garlic and reduce the heat to medium and cook for about 5 minutes
Stir in the coconut milk, and the spring onions
Add the tuna and soy sauce and cook over a medium heat for about 10 minutes, stirring occasionally
Finish off by adding the coriander and serve with steamed rice