Mas Huni-Style Tuna Coconut Salad
Shredded smoked tuna tossed with fresh coconut, onion, chilli and lime, an island breakfast shared in style with the Maldivian mas huni.
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Servings
- 3
- Difficulty
- Easy
- Calories
- 210 kcal
Equipment
- •Mixing bowl
- •Grater
Nutrition
Per serving, approximate
- Calories
- 210 kcal
- fat
- 13 g
- carbs
- 6 g
- fibre
- 3 g
- protein
- 20 g
- calories
- 210 kcal
Instructions
- 1
Soak the smoked tuna briefly in warm water to soften. Shred it finely using your fingers.
- 2
Put the shredded tuna and grated coconut into a mixing bowl.
- 3
Add the finely sliced onion and chopped green chilli.
- 4
Squeeze in the lime juice. Drizzle with a little coconut oil if using.
- 5
Add salt only if needed, as the smoked tuna is already salty.
- 6
Mix everything thoroughly with your hands. Serve immediately.
Chef's tips
Taste before adding salt, as masmin (dried smoked tuna) is naturally salty. Serve fresh, because it turns watery if left standing too long.
Ingredient substitutions
- smoked tuna → cooked fresh tuna flaked and lightly salted
Storage
Best eaten fresh; does not store well beyond a few hours.
Reheating
Not applicable; served at room temperature.
Common mistakes to avoid
- •Adding too much salt before tasting the smoked tuna.
Serving suggestions
Cooked Mas Huni-Style Tuna Coconut Salad?
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