Mas Huni (Tuna & Coconut Breakfast)

About This Recipe

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.

Ingredients

Serves 4

• 300 gsmoked tuna or canned tuna in water, drained and finely shredded
• 150 gfresh grated coconut (or desiccated coconut rehydrated in warm water)
• 1medium red onion, very finely diced
• 2green chillies, finely chopped
• 2 tbspfresh lime juice
• 1 tspsalt
• 4roshi flatbreads (or whole-wheat chapati) to serve

Instructions

1. 1

   Shred tuna

   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.

2. 2

   Grate coconut

   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.

3. 3

   Combine

   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.

4. 4

   Season and serve

   Add lime juice and salt. Taste and adjust seasoning. Serve immediately alongside warm roshi or chapati flatbreads.

Variations

• •

  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.

Storage

Best eaten immediately. Can be stored in the fridge for up to 24 hours but the coconut will dry out.

Frequently Asked Questions