Mas Huni (Mas Huni)
The Quirky Foodster Team
Ingredients
- Smoked dried tuna, flaked — 200 g (7 oz)
- Freshly grated coconut — 1 cup (80 g / 3 oz)
- Small red onion, finely diced — 1
- Fresh green chillies, finely chopped — 2
- Lime juice — 1 tbsp
- Salt — to taste
Method
- Flake the smoked tuna finely with your fingers, removing any bones.
- In a large bowl, combine the flaked tuna with the grated coconut.
- Add the diced onion and chopped chillies.
- Squeeze over the lime juice and season with salt.
- Mix everything together by hand until evenly combined and slightly sticky.
- Serve immediately at room temperature with warm roshi.
Introduction: A simple, punchy breakfast mash of smoked tuna, fresh coconut, onion and chilli, eaten every morning across the Maldives.
Cultural Background: Mas huni is the everyday start to the Maldivian day, built around two staples of island life: reef-caught tuna, smoked and dried for preservation, and the coconut palm that grows on every atoll. It is almost always eaten with roshi and a glass of black tea.
Tips: Use your hand rather than a spoon to mix — it combines the oils and coconut more evenly. Toast the flaked tuna very briefly in a dry pan if it has gone slightly damp in storage.
Variations: Swap smoked tuna for canned tuna in a pinch, though the smoky depth will be milder. A vegetarian version can be made by omitting the tuna and adding extra grated coconut with a pinch of turmeric, though this is a home substitution rather than a traditional dish.
Storage: Best eaten fresh, but leftovers keep in an airtight container in the refrigerator for up to 1 day.
Reheating: Not typically reheated — mas huni is a cold or room-temperature mix and does not respond well to heating.
Nutrition: Per serving (approx.): 210 kcal, 18 g protein, 14 g fat, 4 g carbohydrate.
FAQs:
Q: Can I use frozen grated coconut?
A: Yes, thaw it fully and drain any excess liquid first.
Q: Is mas huni spicy?
A: It has a noticeable chilli kick, but you can reduce the chillies to taste.
- Smoked dried tuna, flaked — 200 g (7 oz)
- Freshly grated coconut — 1 cup (80 g / 3 oz)
- Small red onion, finely diced — 1
- Fresh green chillies, finely chopped — 2
- Lime juice — 1 tbsp
- Salt — to taste
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