Mas Huni (Maldivian Shredded Tuna and Coconut)

Ingredients

• 2 cans (5 oz each) tuna in oil, drained, or 300 g smoked dried tuna, flaked
• 1 1/2 cups freshly grated coconut
• 1 small red onion, finely diced
• 2 fresh green chilies, finely chopped
• juice of 2 limes
• salt, to taste
• 2 cups all-purpose flour (for roshi)
• 1/2 tsp salt (for roshi)
• 2 tbsp vegetable oil (for roshi)
• 3/4 cup very hot water (for roshi)

Before you cook

• Drain the tuna into a large mixing bowl (or flake the smoked dried tuna into the bowl).
• Grate the fresh coconut and set it aside in a separate bowl.
• Finely dice the red onion.
• Finely chop the green chilies.
• Squeeze the limes into a small cup and set the juice aside.
• In another bowl, whisk together the flour and salt for the roshi dough.
• Measure out the oil and hot water for the roshi dough.
• Pour the oil and hot water into the flour and stir with a spoon until a shaggy dough forms.
• Knead the dough on a floured counter for 5 minutes until smooth.
• Cover the dough and let it rest for 15 minutes.
• Divide the rested dough into 6 golf-ball-sized pieces.

Steps

1. Roll one piece of dough into a thin round about 15 cm across.
2. Heat a dry flat griddle or tawa over medium-high heat.
3. Lay the rolled roshi onto the hot griddle.
4. Cook for about 30 seconds until small bubbles appear.
5. Flip the roshi and cook the second side for 30 to 45 seconds until light brown spots form.
6. Remove the roshi and stack it under a clean towel to keep warm.
7. Repeat rolling and cooking the remaining dough pieces one at a time.
8. Add the grated coconut, diced onion, and chopped chilies to the bowl with the tuna.
9. Pour the lime juice over the mixture.
10. Season with salt and mash everything together with a fork until evenly combined and slightly pasty.
11. Taste and adjust with more lime juice or chili if needed.
12. Serve the mas huni warm alongside the fresh roshi for scooping.