Boiled-salted mackerel tuna (Euthynnus affinis) is commonly not well-preserved because of its relatively high water activity, thus can only be kept for two to three days. The Shredded boile-salted mackerel tuna (Euthynnus affinis) with addition of coconut pulp is a product made from mackerel tuna aimed to prolong the shelf life of mackerel tuna itself First stage of research was done to determine the best formulation ratio of boiled-salted mackerel tuna and coconut pulp and also to determine the best type of coconut pulp. Second stage of research was done to determine the selected cooking method from the two cooking methods. The formulation of boiled-salted mackerel tuna and coconut pulp ratio was 100:0, 90:10, 80:20, 70:30, 60:40, 50:50, and there are two types of coconut pulps which are wet and dry. The two cooking methods were roasting and frying with oil. The best boiled-salted mackerel tuna shredded was determined from the analysis results of moisture content, fat content, peroxide value, hue angle, TBA test, scoring, and hedonic test of resulted shredded boiled-salted mackerel tuna with combination of coconut pulp. The formulation for shredded mackerel tuna were 100.00 g of boiled mackerel tuna, 45.00 g shallot, 10.00 g of garlic, 20.00 g of sugar, 5.00 g of red chili, 1.00 g of coriander, 40.00 ml of coconut milk, 10.00 g of galangal, and ratio coconut pulp. The best formulation was 50.00 g boiled mackerel tuna, 50.00 g coconut pulp, 45.00 g shallot, 10.00 g of garlic, 20.00 g of sugar, 5.00 g of red chili, 1.00 g of coriander, 40.00 ml of coconut milk, and 10.00 g of galangal.