By azu Salads
August 19, 2010
1 cup smoked tuna – diced/sliced (substitute: 1 can tuna chunks)
1 cup aluvi (potato) – boiled, drained and mashed
1 cup coconut – scraped/grated
1 Scotch Bonnet (githeyo mirus) – finely chopped
½ cup onion – finely sliced
½ cup lemon juice
Salt to taste
1Squash the onions, and Scotch Bonnet with the lemon juice and salt.
2Add the tuna and mix well.
3Add the potato and finally the coconut.
4Serve with roshi.