- 1 cup smoked tuna or canned tuna chunks (diced or sliced) 1 cup coconut – grated
- 1 Scotch bonnet (Githeyo Mirus) – finely chopped
- 1⁄2 cup onion – finely sliced
- 1⁄2 cup lemon juice
- Salt to taste
- Squash the onions, and Scotch bonnet with lemon juice and salt.
- Add the tuna and mix well.
- Mix in the coconut.
- Serve with Roshi or Farata