~496 cal · 37g protein · 19g carbs · 31g fat (estimated, per serving)
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Shredded tuna and coconut salad beside flatbread
🇲🇻 Malé
Mas huni is how the Maldives starts the day: smoked skipjack tuna flaked and kneaded by hand with fresh grated coconut, onion, and chili until the flavors meld. Scooped onto warm roshi flatbread with sweet black tea, it is the simple, sustaining breakfast of a nation built on tuna and coconut palms.
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Make it yours
Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 4 —
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2 cups smoked or canned tuna, finely shredded
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1.5 cups fresh grated coconut
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1 red onion, very finely chopped
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2 green chili
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from 2 limes lime juice
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4 roshi (flatbread), to serve
Instructions
1
Put the shredded tuna (or tofu), coconut, and onion in a bowl.
2
Add the chopped chili, a big squeeze of lime, and a good pinch of salt.
3
Knead and massage everything together with your fingers for a couple of minutes until well blended and slightly moist.
4
Taste and adjust lime, chili, and salt — it should be bright and punchy.
5
Serve with warm roshi and hot sweet tea for breakfast.
Malé breakfast tradition.
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🌏 While it simmers — know your destination
📍
Malé. A dense atoll capital that starts the day with smoked tuna.
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Maldives. Coral atolls that turn tuna into breakfast.
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Asia. From street-cart woks to slow monastery kitchens.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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