Maldivian Mas Huni (Tuna and Coconut Salad)

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Flaked tuna mixed with fresh coconut, onion, chili, and lime for a bright Maldivian island staple.

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Prep Time 20

Total Time 20

Servings: 4 servings

Course: Main Course

Cuisine: Maldivian

Calories: 430

Mas Huni

2 cans solid white tuna, drained 5-ounce cans
2 cups fresh grated coconut about 200 g; unsweetened frozen coconut can substitute
1 small red onion, very thinly sliced about 80 g
2 small green chilies, thinly sliced seeded for less heat
1/4 cup fresh lime juice about 3 to 4 limes
1/2 tsp fine salt or to taste
1/4 cup fresh cilantro, chopped optional but traditional in many home versions

To Serve

Prepare the Ingredients:

Flake the drained tuna into a mixing bowl with a fork. Add the grated coconut, sliced onion, chilies, cilantro, and salt.
Pour over the lime juice and toss gently until the onion softens and the coconut is evenly moistened.

Rest and Adjust:

Let the mixture rest for 5 minutes so the lime seasons the tuna and coconut. Taste and add more lime, chili, or salt as needed.

Serve:

Spoon the mas huni into warm roshi or onto a serving plate. Serve immediately with lime wedges and extra sliced chili if desired.

Calories: 430kcalCarbohydrates: 31gProtein: 29gFat: 22gSaturated Fat: 16gCholesterol: 40mgSodium: 670mgFiber: 6gSugar: 5g

Mas huni is commonly served for breakfast in the Maldives, but its protein and fresh flavors also make a satisfying light main dish.
Fresh coconut gives the best texture; if using frozen grated coconut, thaw it fully and squeeze out excess moisture before mixing.