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

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Additional 10 min

Total 40 min

Ingredients

225 g (8 oz) smoked tuna, flaked; remove any large bones
120 g freshly grated unsweetened coconut
170 g red onion, finely chopped
1–2 small green chilies, finely chopped (about 10 g edible portion; adjust to taste)
30 ml (2 tbsp) fresh lime juice
15 ml (1 tbsp) coconut oil
3 g (1/2 tsp) salt, or to taste
Freshly ground black pepper, to taste (unmeasured)
250 g all-purpose flour
6 g (1 tsp) salt
30 ml (2 tbsp) vegetable oil for the dough
About 180 ml warm water, plus more as needed
Optional lime wedges for serving; not included in the nutrition estimate unless consumed

Instructions

1. Flake the smoked tuna into a bowl, removing any large bones.
2. Add the grated coconut, chopped red onion, and green chilies. Mix gently. Stir in the lime juice, coconut oil, 3 g salt, and black pepper to taste. Set aside while preparing the roshi.
3. Combine the flour and 6 g salt in a bowl. Stir in the vegetable oil, then add warm water gradually until a soft dough forms. Knead briefly until smooth, cover, and rest for 10 minutes.
4. Divide the dough into 8 equal pieces. Roll each into a thin round about 15–18 cm (6–7 inches) across.
5. Cook the rounds on a hot, dry skillet over medium heat for 1–2 minutes per side, until lightly browned and puffed. The recipe makes 8 roshi; serve 2 per person for 4 servings.
6. Serve the mas huni with the roshi, folded or rolled around a generous spoonful of the tuna mixture. Offer lime wedges if desired.