Pita with Mas Huni from The Tinned Fish Cookbook: Easy-To-Make Meals from Ocean to Plate by Bart van
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...
Ingredients
- ½ bunch of cilantro (or 2 fresh curry leaves), finely chopped
- ½ teaspoon salt
- 1 cup (90 g) freshly grated coconut*
- 2 limes, juice of 1, wedges of 1
- 1 red chile, seeded and finely chopped
- Two 6-ounce (160 g) tins of tuna in water, drained
- 4 pieces of pita bread, sliced open
- A few leaves of iceberg lettuce
- 1 small red onion, diced
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