The iconic Maldivian breakfast of flaked smoked tuna tossed with freshly grated coconut, onion, chilli, and lime — eaten with roshi flatbread.
Mas huni is the breakfast that defines the Maldives — a simple, vibrantly flavoured salad of hand-shredded smoked tuna (mas) mixed with fresh grated coconut (huni), red onion, green chilli, and a squeeze of lime. It requires no cooking whatsoever and is assembled fresh every morning across the 1,200 islands of the archipelago. The dish is traditionally eaten with roshi, a thin unleavened flatbread, which is used to scoop up the mas huni. The interplay of smoky fish, sweet coconut, sharp onion, and chilli heat encapsulates everything that is beautiful about Maldivian cuisine.
Sirve 4
If using smoked tuna, shred the flesh finely with your fingers, removing any bones or skin. If using canned tuna, drain well and flake finely.
If using fresh coconut, grate finely. If using desiccated coconut, soak in 3 tablespoons of warm water for 5 minutes to rehydrate, then squeeze lightly.
In a bowl, combine the tuna, coconut, red onion, and green chilli. Mix with clean hands or a fork, working the ingredients together until well combined.
Add lime juice and salt. Taste and adjust seasoning. Serve immediately alongside warm roshi or chapati flatbreads.
Fresh grated coconut is far superior to desiccated — if you can source it, use it.
Smoked tuna (rihaakuru's cousin) gives the most authentic flavour; canned tuna works as a practical substitute.
Mix with your hands to ensure all the ingredients are evenly incorporated.
Pruebe y ajuste la sal al final — los sabores se concentran a medida que los líquidos se reducen, y un pellizco final de sal escamosa afilará todo el plato.
Add finely diced tomato for freshness and colour.
Include shredded Maldivian dried tuna (maldive fish) for extra depth.
A few curry leaves fried in oil and stirred through add fragrance.
Vegetariano: intercambie la proteína por champiñones ostra rey asados, tofu ahumado o garbanzos cocidos — ajuste el condimento ligeramente hacia arriba para compensar.
Best eaten immediately. Can be stored in the fridge for up to 24 hours but the coconut will dry out.
Mas huni has been eaten for breakfast in the Maldives for centuries, a product of the two most abundant resources of the archipelago — the ocean's tuna and the coconut palm. It is so integral to Maldivian identity that it is regarded as the national breakfast dish.
Roshi is the Maldivian staple flatbread, made from wholemeal flour, water, and coconut oil, similar to a thin chapati. It is the traditional accompaniment to mas huni.
Smoked or dried tuna is traditional. Fresh tuna will work if briefly seared and flaked, but won't have the same depth of flavour.
Sí — la mayoría de los componentes se pueden preparar hasta un día antes y refrigerar por separado. Recaliente suavemente y ensamble justo antes de servir para que las texturas permanezcan distintas.
Manténgase cerca del papel que juega cada ingrediente: intercambie aromáticos por similares (echalota por cebolla, lima por limón) y mantenga el balance grasa-ácido-sal intacto. Las mezclas de especias generalmente se pueden aproximar con lo que está en la alacena.
Por porción (200g) · 4 porciones totales
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