1. Thinly slice the onion, githeyo mirus and place in a large bowl. Squeeze in a quart of a lime and mix well with your fingers, releasing all the juices from the onions and the chilli. Add a quarter teaspoon of salt and mix well.
2. Add the can of Tuna (drained of brine or oil) ensuring the chunks are nicely separated and ensuring all the juices are absorbed into the flakes. Add in the Frozen Grated Coconut, mix up until well blended with all of the ingredients.
3. Place the Mas Huni into a bowl. Taste for Saltiness and season as necessary. Serve with your favourite Roshi on the side. The perfect breakfast combo.