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

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Additional 10 min

Total 40 min

Ingredients

- 8 oz (225 g) smoked tuna or well-drained canned tuna, flaked
- 1 1/2 cups (120 g) freshly grated coconut
- 1 medium red onion, finely chopped, about 6 oz (170 g)
- 1–2 small green chilies, finely chopped (adjust to taste)
- 2 tbsp (30 ml) fresh lime juice
- 1 tbsp (15 ml) coconut oil or vegetable oil
- 1/2 tsp (3 g) salt, or to taste
- Freshly ground black pepper to taste
- 4 roshi (Maldivian flatbreads) — see quick roshi ingredients below
- Quick roshi ingredients:
  - 2 cups (250 g) all-purpose flour
  - 1 tsp (6 g) salt
  - 2 tbsp (30 ml) vegetable oil
  - About 3/4 cup (180 ml) warm water, plus more as needed

Instructions

1. If using smoked tuna, flake it finely with a fork and remove any large bones; place in a mixing bowl.
2. Add the grated coconut, finely chopped onion, and chopped green chilies to the tuna. Mix gently to combine.
3. Stir in the lime juice, coconut oil, salt, and pepper; taste and adjust seasoning. Set aside to let flavors meld while you make the roshi.
4. To make quick roshi, combine the flour and salt in a bowl, stir in the oil, then add warm water a little at a time to form a soft dough. Knead briefly until smooth, cover, and rest 10 minutes.
5. Divide the dough into 8 equal pieces and roll each into a thin round about 6–7 inches (15–18 cm) across. Cook on a hot dry skillet over medium heat 1–2 minutes per side until lightly browned and puffed.
6. To serve, place a generous spoonful of mas huni onto a warm roshi and roll or fold. Serve immediately with extra lime wedges if desired.