You’ll Need
For the Mas Huni
2 x 145g tins tuna in spring water, drained
100g unsweetened desiccated coconut
1 small red onion, very finely sliced
1 green chilli, finely chopped
Juice and finely grated zest of 1 lime
2 tbsp chopped coriander
½ tsp sea salt
For the Pockets
4 large soft flatbreads
2 tbsp coconut milk
1 tbsp rapeseed oil
Lime wedges
Optional but Dangerous
Extra green chilli
Fried eggs
A cold tropical lager
Method
Rub the red onion, chilli, lime zest, lime juice and salt together with your fingertips.
Add the tuna, coconut, coriander and coconut milk.
Mix gently until the filling is moist but still textured.
Cut the flatbreads into eight semicircles.
Place filling on one half of each piece, leaving a clear border.
Fold over and secure the edges with cocktail sticks if needed.
Preheat your air fryer to 190°C.
Brush the pockets lightly with rapeseed oil.
Air fry in batches for 5-7 minutes, turning once, until crisp at the edges.
Remove any cocktail sticks and serve with lime wedges.