Entree: Maldives – މަސް ހުނި ➤ Mas Huni (Shredded smoked tuna mixed with grated coconut, onion, and chili, typically eaten with flatbread)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Additional 10 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

8 oz (225 g) smoked tuna, flaked; remove any large bones
4 1/4 oz (120 g) freshly grated unsweetened coconut
6 oz (170 g) red onion, finely chopped
1–2 small green chilies, finely chopped (about 0.35 oz (10 g) edible portion; adjust to taste)
2 tbsp (30 ml) fresh lime juice
1 tbsp (15 ml) coconut oil
1/2 tsp (3 g) salt, or to taste
Freshly ground black pepper, to taste (unmeasured)
8 7/8 oz (250 g) all-purpose flour
1 tsp (6 g) salt
2 tbsp (30 ml) vegetable oil for the dough
About 3/4 cup (180 ml) warm water, plus more as needed
Optional lime wedges for serving; not included in the nutrition estimate unless consumed

Show original ingredient measurements

225 g (8 oz) smoked tuna, flaked; remove any large bones
120 g freshly grated unsweetened coconut
170 g red onion, finely chopped
1–2 small green chilies, finely chopped (about 10 g edible portion; adjust to taste)
30 ml (2 tbsp) fresh lime juice
15 ml (1 tbsp) coconut oil
3 g (1/2 tsp) salt, or to taste
Freshly ground black pepper, to taste (unmeasured)
250 g all-purpose flour
6 g (1 tsp) salt
30 ml (2 tbsp) vegetable oil for the dough
About 180 ml warm water, plus more as needed
Optional lime wedges for serving; not included in the nutrition estimate unless consumed

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Flake the smoked tuna into a bowl, removing any large bones.
2. Add the grated coconut, chopped red onion, and green chilies. Mix gently. Stir in the lime juice, coconut oil, 0.106 oz (3 g) salt, and black pepper to taste. Set aside while preparing the roshi.
3. Combine the flour and 0.21 oz (6 g) salt in a bowl. Stir in the vegetable oil, then add warm water gradually until a soft dough forms. Knead briefly until smooth, cover, and rest for 10 minutes.
4. Divide the dough into 8 equal pieces. Roll each into a thin round about 6–7 inches (15–18 cm) across.
5. Cook the rounds on a hot, dry skillet over medium heat for 1–2 minutes per side, until lightly browned and puffed. The recipe makes 8 roshi; serve 2 per person for 4 servings.
6. Serve the mas huni with the roshi, folded or rolled around a generous spoonful of the tuna mixture. Offer lime wedges if desired.

1. Flake the smoked tuna into a bowl, removing any large bones.
2. Add the grated coconut, chopped red onion, and green chilies. Mix gently. Stir in the lime juice, coconut oil, 3 g salt, and black pepper to taste. Set aside while preparing the roshi.
3. Combine the flour and 6 g salt in a bowl. Stir in the vegetable oil, then add warm water gradually until a soft dough forms. Knead briefly until smooth, cover, and rest for 10 minutes.
4. Divide the dough into 8 equal pieces. Roll each into a thin round about 15–18 cm (6–7 inches) across.
5. Cook the rounds on a hot, dry skillet over medium heat for 1–2 minutes per side, until lightly browned and puffed. The recipe makes 8 roshi; serve 2 per person for 4 servings.
6. Serve the mas huni with the roshi, folded or rolled around a generous spoonful of the tuna mixture. Offer lime wedges if desired.