Introduction
Mas Huni is one of the most iconic and widely enjoyed breakfast dishes in the Maldives. Made from finely flaked tuna mixed with freshly grated coconut, onion, chilli, and lime, it is simple in appearance yet vibrant in flavour. Served with warm flatbread known as huni roshi and hot tea, Mas Huni forms the heart of the traditional Maldivian morning meal and remains a daily staple in homes, cafés, and resorts across the islands.
The dish reflects the Maldivian way of life, where fishing and coconut cultivation have shaped food culture for centuries. Tuna, especially skipjack, has long been the backbone of the Maldivian diet, preserved through drying, smoking, or immediate preparation after the catch. Coconut, equally abundant, provides richness and balance. Together, these ingredients created Mas Huni as a nourishing, economical, and practical breakfast suited to the needs of fishing communities.
At The Recipe Kitchen, this Mas Huni recipe follows the authentic Maldivian method. It focuses on fresh ingredients, correct texture, and traditional seasoning to produce a dish that is light yet satisfying, refreshing yet deeply rooted in island tradition.
Recipe Overview
Prep Time: 15 minutes
Cook Time: None
Total Time: 15 minutes
Servings: 4
Ingredients
For the Mas Huni
- 250 g cooked skipjack tuna or canned tuna in water, well drained
- 1 cup freshly grated coconut (or unsweetened desiccated coconut, lightly moistened)
- 1 small onion, very finely chopped
- 1–2 fresh green chillies, finely sliced (adjust to taste)
- Juice of 1 lime
- Salt, to taste
For Serving
- Huni roshi (Maldivian flatbread) or soft chapati
- Hot black tea
Step-by-Step Instructions
- Prepare the tuna
If using fresh cooked tuna, allow it to cool completely. Flake the tuna very finely using your fingers or a fork, removing any bones or skin. The texture should be light and fluffy rather than chunky. - Prepare the coconut
If using fresh coconut, grate it finely. If using desiccated coconut, place it in a bowl and sprinkle lightly with warm water to soften it before mixing. - Combine the base ingredients
Place the flaked tuna and grated coconut into a large mixing bowl. Gently mix with your fingers or a spoon until evenly combined. - Add onion and chilli
Add the finely chopped onion and sliced green chillies to the bowl. Mix gently to distribute evenly without crushing the ingredients. - Season and brighten
Add lime juice and a pinch of salt. Mix thoroughly, tasting and adjusting seasoning as needed. The flavour should be fresh, lightly tangy, and balanced with gentle heat. - Rest briefly
Allow the mixture to rest for 5 minutes so the flavours blend naturally. - Serve immediately
Transfer the Mas Huni to a serving bowl and serve fresh with warm flatbread and tea.
Cooking Tips & Variations
- Finely flaked tuna: Traditional Mas Huni uses very fine tuna flakes. Avoid leaving large chunks, as the texture should be soft and uniform.
- Fresh coconut matters: Freshly grated coconut gives the best flavour and texture, though softened desiccated coconut works when fresh is unavailable.
- Chilli control: Maldivian cuisine often includes heat, but Mas Huni should be gently spicy rather than overpowering. Adjust chilli quantity carefully.
- No oil needed: Traditional Mas Huni contains no oil, relying on coconut for richness.
- Modern variation: Some versions include finely chopped cucumber or a pinch of grated ginger for extra freshness.
What to Serve With Mas Huni
Mas Huni is traditionally served as a complete breakfast with:
- Huni roshi (Maldivian flatbread)
- Soft chapati or flatbread as an alternative
- Hot black tea or milk tea
For a fuller meal, it can also be served with:
- Fried eggs
- Sliced avocado
- Fresh tropical fruit
Storage & Reheating
- Storage: Store leftover Mas Huni in an airtight container in the refrigerator for up to 24 hours.
- Serving cold: Mas Huni is always served cold or at room temperature and should not be reheated.
- Make-ahead: It can be prepared a few hours in advance, but fresh preparation gives the best flavour and texture.
Frequently Asked Questions
Can I use canned tuna for Mas Huni?
Yes. Canned tuna in water works well when drained thoroughly and flaked very finely.
Is Mas Huni spicy?
It is mildly spicy. The heat level can be adjusted easily by reducing or omitting the chillies.
Is Mas Huni eaten only for breakfast?
Traditionally it is a breakfast dish, but it can also be enjoyed as a light lunch or snack.
Final Thoughts
Mas Huni is a perfect example of Maldivian cuisine at its most authentic and elegant. With only a handful of ingredients, it delivers freshness, balance, and nourishment in every bite. Rooted in fishing tradition and island life, it remains a daily ritual for many Maldivians and a wonderful introduction to the flavours of the Maldives. This traditional recipe offers a light yet satisfying dish that captures the essence of island cooking and brings a true taste of Maldivian breakfast to your table.
