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4 Serves
30 Mins
Finely dice the onion and mince the chili pepper using a chef's knife on a cutting board.
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Vitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
22 µg / 400 µgCalcium
20 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
22 mg / 420 mgPhosphorus
86 mg / 1,250 mgPotassium
267 mg / 4,700 mgSodium
296 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
2 g / 28 gSugar
2 g / 50 gSaturated Fat
18 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
6 gAlcohol
0 g
In a large mixing bowl, combine the drained tuna, freshly grated coconut, diced onion, and minced chili.
Add a squeeze of lime juice and season the mixture with salt and black pepper, tossing well with a spoon to incorporate all flavors.
Serve the Mas Huni immediately at room temperature or slightly chilled.
14
g27
g27
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Tunisian