📝 About This Recipe
Transport your senses to the white sands of the Maldives with Mas Huni, the archipelago's most iconic breakfast. This vibrant, no-cook salad features succulent tuna tossed with freshly grated coconut, zingy lime, and the gentle heat of Scotch bonnet peppers. It is a masterclass in balancing fatty, oily fish with bright acidity and tropical sweetness, offering a refreshing yet protein-packed start to your day.
🥗 Ingredients
The Tuna Base
- 2 cans Canned Tuna (chunks in oil or brine, thoroughly drained)
- 1/4 cup Smoked Tuna (Hiki Mas) (finely diced; optional for authentic smoky depth)
The Aromatics
- 1 large Red Onion (very finely diced)
- 1-2 pieces Habanero or Scotch Bonnet (seeded and minced; adjust to heat preference)
- 10-12 leaves Curry Leaves (fresh, very finely chiffonaded)
- 1/2 teaspoon Ginger (freshly grated)
Coconut and Seasoning
- 1.5 cups Fresh Coconut (freshly grated, unsweetened)
- 2-3 tablespoons Lime Juice (freshly squeezed)
- 1/2 teaspoon Sea Salt (to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
For Serving
- 8 pieces Roshi (Maldivian Flatbread) (warm)
- 4 cups Black Tea (hot, served with lime)
👨🍳 Instructions
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1
Begin by preparing your aromatics. Finely dice the red onion until the pieces are uniform and small, ensuring they blend seamlessly into the salad.
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2
Mince the Scotch bonnet or habanero pepper. If you prefer a milder heat, ensure all seeds and white pith are removed before chopping.
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3
Stack the fresh curry leaves, roll them tightly, and slice them into very thin ribbons (chiffonade). This releases their essential oils and aromatic fragrance.
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4
In a large mixing bowl, combine the diced onions, minced chili, chiffonaded curry leaves, and grated ginger.
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5
Add the sea salt and the juice of two limes over the aromatic mixture.
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6
Using the back of a spoon (or traditionally, your clean fingertips), crush and massage the onions with the lime and salt until the onions soften and turn a translucent pink.
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7
Incorporate the freshly grated coconut into the bowl. Mix well so the coconut absorbs the spicy, citrusy onion juices.
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8
Drain your canned tuna thoroughly. Add it to the bowl along with the finely diced smoked tuna if using.
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9
Using a fork, flake the tuna into the coconut mixture. Aim for a texture where the tuna is broken down but still has some visible chunks.
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10
Gently fold the ingredients together until the tuna and coconut are perfectly homogenous.
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11
Taste the Mas Huni. Adjust the seasoning with more lime juice or salt if necessary; it should be bright, savory, and slightly spicy.
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12
Transfer the mixture to a serving bowl and press it down slightly to shape it, or use a ring mold for a professional presentation.
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13
Serve immediately at room temperature alongside warm Roshi or chapati.
💡 Chef's Tips
Use the freshest coconut possible; if you must use frozen, thaw it completely and pat dry to remove excess moisture. For the most authentic flavor, use Maldivian 'Hiki Mas' (dried processed tuna), but if unavailable, high-quality canned tuna in oil provides the best richness. Don't skip the step of massaging the onions; this 'bruising' technique is essential for mellowing the raw onion bite and creating the base flavor. If you are sensitive to heat, replace the Scotch bonnet with a milder long red chili or a pinch of red chili flakes. Make sure to slice the curry leaves very thinly, as large pieces can be tough and overpowering to chew.
🍽️ Serving Suggestions
Serve with warm Roshi (thin flatbread) or flour tortillas lightly toasted on a dry skillet. Pair with a hot cup of sweetened black tea brewed with a slice of lime for a true Maldivian experience. Add a side of 'Huni Roshi', which is a thicker flatbread made with coconut incorporated into the dough. Serve with extra lime wedges on the side for those who prefer an extra hit of acidity. Accompany with sliced hard-boiled eggs for an even more substantial, protein-rich brunch.