Name: Pita with Mas Huni
Yield: Serves 2 as a lunch or snack
Cuisine: Maldivian
Ingredients: 2 limes, juice of 1, wedges of 1; ½ teaspoon salt; ½ bunch of cilantro (or 2 fresh curry leaves), finely chopped; 1 red chile, seeded and finely chopped; 1 cup (90 g) freshly grated coconut*; 1 small red onion, diced; Two 6-ounce (160 g) tins of tuna in water, drained; 4 pieces of pita bread, sliced open; A few leaves of iceberg lettuce

Preparation info

Serves
2
as a lunch

Difficulty
Easy

Appears in

The Tinned Fish Cookbook

By Bart van Olphen

Published 2021

About

In the Maldives—the Laamu Atoll, to be precise—where the skipjack tuna for this recipe is caught, the fishermen eat mas huni almost daily: a spicy tuna salad with coconut, lime, and fresh curry leaves. And when I say “spicy,” I really mean it. This recipe calls for only one red chile, but the local islanders tend to use multiple and will happily serve this salad for breakfast.