Brunch
Mas Huni
- Preparation time
- 15 min
- Servings
- 4 servings
Ingredients
- Tuna — to buy200 g (drained tin)
- Red onion — to buy1 small
- Green chili — to buy1
- Lime — to buy2
- Grated coconut — to buy150 g
- Salt — to buy1 pinch
- Pepper — to buy1 pinch
- Fresh cilantro — to buya few sprigs
Preparation
Drain 200 g of tinned tuna in natural juice thoroughly, pressing out excess liquid — soggy tuna would make the salad watery.
Finely mince 1 red onion: the smaller the pieces, the more pleasant the mas huni will be and the better it will soak up the lime juice.
Deseed and finely chop 1 green chilli (remove the seeds if you prefer less heat).
Squeeze the juice of 2 limes and set aside.
In a large bowl, flake the tuna with a fork until you get fine, even crumbs.
Add the onion, chilli, 150 g grated coconut and the lime juice. Mix by hand, pressing gently so the flavours bind together — this is the traditional gesture that makes mas huni creamy.
Season with salt and pepper, taste and adjust the acidity if needed. Serve immediately at room temperature, with warm roshi.
Scatter a little fresh chopped coriander over the top just before serving for freshness.