Fish of the month


Mas huni (Maldivian tuna)

from one to five
The ratings range for this species is shown above, however we recommend you only source fish rated 1-3 on the Good Fish Guide for this recipe. Click to view all sustainability ratings for this fish
Picture of Mas huni (Maldivian tuna)


This is a traditional Maldivian Dish called Mas Huni mas meaning fish and coconut. Tinned or canned tuna is used in this recipe.


Cooking time   20
Fish type   Oily fish
Serves   2

Ingredients

2 cans pole and line skipjack tuna (about 2 cups);
1 cup freshly grated coconut (or desiccated)* *rehydrate desiccated coconut in a bowl with hot water and/or coconut milk for at least 10 minutes (or overnight) before using;
1 small red onion, finely diced (about 1/2 cup);
1 red chilli, finely diced; juice
zest of 2 limes;
salt to taste (optional);
chopped coriander leaf to garnish [coriander is not traditional in the Maldives but I like to add it for extra zing]

Preparation

Directions

  1. Crush the onion and chilies together in a bowl with the lime juice, zest and salt.
  2. Flake the tuna into the bowl, add coconut, and mix well. [Leave flavours to develop for a while - a few hours if possible]
  3. sprinkle with coriander to serve: Traditionally this is eaten (for breakfast!) with roti flatbreads you could use tortilla wraps. Also it is great as a salad or sandwich filling, or spooned into baby gem lettuce leaf boats for a starter of canape. Enjoy

Cooking

N/A it is a cold salad