Yields1 ServingPrep Time10 minsTotal Time10 mins
1 cup smoked tuna – diced/sliced
2 cup gabulhi (young tender coconut) – scraped with a spoon
1 Scotch Bonnet (githeyo mirus) – finely chopped
½ cup onion – finely sliced
½ cup lemon juice
Salt to taste
Squash the onions, and pepper with the lemon juice and salt.
Add the tuna and mix well.
Add gabulhi and mix again.