From our friends at Six Senses Laamu in the Maldives.
2 cups skipjack tuna (canned is fine)
1/2 cup fresh coconut, grated
1 tsp Maldivian Chili (or any chilli)
2 tbsp lemon juice
1 tsp curry leaves (or coriander leaves)
1/2 cup red onion, thinly sliced
Dice the tuna. Bring a pot of water to a boil and add two tablespoons of salt. Add the tuna and simmer for 15 minutes. Drain and place the tuna in a bowl and chill in the refrigerator until cool. In a separate bowl mix together the chilli, lemon juice, curry and onions. Mix then add the coconut and the tuna. Serve with warm bread. Serves two.