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...
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Fork
Ingredients
- ½ bunch of cilantro (or 2 fresh curry leaves), finely chopped
- Two 6-ounce (160 g) tins of tuna in water, drained
- 1 cup (90 g) freshly grated coconut*
- A few leaves of iceberg lettuce
- 4 pieces of pita bread, sliced open
- 2 limes, juice of 1, wedges of 1
- ½ teaspoon salt
- 1 small red onion, diced
- 1 red chile, seeded and finely chopped
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