Mas Huni (Tuna & Coconut Breakfast)
The iconic Maldivian breakfast of flaked smoked tuna tossed with freshly grated coconut, onion, chilli, and lime — eaten with roshi flatbread.
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
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
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
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
Season and serve
Add lime juice and salt. Taste and adjust seasoning. Serve immediately alongside warm roshi or chapati flatbreads.
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Pro Tips
- →
Fresh grated coconut is far superior to desiccated — if you can source it, use it.
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Smoked tuna (rihaakuru's cousin) gives the most authentic flavour; canned tuna works as a practical substitute.
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Mix with your hands to ensure all the ingredients are evenly incorporated.
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Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
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.
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Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Storage
Best eaten immediately. Can be stored in the fridge for up to 24 hours but the coconut will dry out.
History & Origin
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.
Frequently Asked Questions
What is roshi?
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.
Can I use fresh tuna instead of smoked?
Smoked or dried tuna is traditional. Fresh tuna will work if briefly seared and flaked, but won't have the same depth of flavour.
Can I make this ahead of time?
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
What can I substitute if I don't have all the ingredients?
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Nutrition Facts
Per serving (200g / 7.1 oz) · 4 servings total
Time Summary
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