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Mas Huni

Cook Time:

No cooking required


For 2 people

Mas Huni

1 tin hand caught Tuna in Sunflower Oil
2 green chillies
Juice of 2 organic limes
Rind/zest from 1 organic lime
100 g dried shredded coconut
100 millilitres coconut milk
A few twists of salt and pepper along with 1/2 a teaspoon powdered funegreek
A handful of coriander/cilantro stalks finely chopped (optional, I didn’t use them)
A pack of gluten free wraps

Begin by measuring the shredded coconut into a bowl, shake a tin of coconut milk thoroughly then add 100 ml to the coconut and stir thoroughly. In another bowl, add the contents of the tin of Tuna in sunflower oil. Wash an organic lime then grate the rind from the whole lime into the tuna before slicing and juicing the lime along with a second and adding the juice to the tuna then stir well. Finely chop two chillies and add this to the tuna along with a few twists of salt and pepper then add the coconut and stir everything thoroughly and set aside. Now heat a dry frying pan to hot then heat the gluten free wraps for 30-50 seconds on each side until they are done.

Take a ramekin or small bowl and fill with half the Tuna mix, pat down then place a small plate on top and hold on while you turn it over then tap onto the kitchen surface. Remove the bowl/ramekin and you are ready to eat 😊

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