One small Maldivian breakfast bowl of finely flaked water-packed tuna and freshly grated coconut worked with red onion, lime and fresh red chili. Flatbread is not included.
90 gCanned Tuna
Opens this recipe in Supa through the internal app-open flow, otherwise sends you to iOS install.
35 gHusked Coconut
20 gOnion
3 gChili Pepper
1 tbspLime juice
To tasteSalt
Finely grate all the fresh coconut flesh. Very finely dice all the red onion and trimmed red chili. Put the onion and chili in a small bowl with all the lime juice and a little salt. Crush and rub together with clean fingertips for 2 minutes until the onion softens and releases juice.
Flake all the thoroughly drained tuna very finely with a fork, leaving no large chunks. Work it into the onion mixture with all the grated coconut until evenly combined but still coarsely crumbly, not a smooth paste. No oil or cooking is needed.
Cover and refrigerate for 5 minutes to let the flavors combine. Taste and adjust salt. Serve the entire mixture as one small breakfast portion; roshi, other flatbread and tea are not included.