Mas uni: Tuna salad

  • 4 persons
  • cooking time:35 Minuten
  • difficulty

Ingredients

  • 250 g flour
  • 100 g shredded coconut
  • 25 gram coconut oil
  • 100 mllukewarm water
  • salt
  • 2 red onions, sliced
  • 2 red chillies, finely chopped and seedless
  • 8 fresh or dried curry leaves
  • 2 limes, juice
  • 90 g shredded coconut
  • 2 cans of real bonito (skipjack) from Fish Tales

How to prepare

Mas uni is a Maldivian tuna salad with coconut and lime. Salad used as a filling for flat bread or pita pockets.

 

Preparation

  • 1 For the dough, put flour, 100 g of coconut flakes, coconut oil and water in a large bowl and season with salt. Knead with your hands until you get a smooth dough. Leave covered in the fridge for half an hour.
  • 2 Use plastic gloves, because with them it is easy to knead and no chili gets on your hands. In a bowl mix the red onion with the red chili, the curry leaves and the lime juice. Add half a teaspoon of salt. In the Maldives, a kitchen saying says that the individual ingredients melt together by kneading. Add 90 grams of grated coconut and the tuna and mix carefully with your hands until the tuna has a fine structure. The tuna salad, or mas uni, is now ready.
  • 3 Press a dough ball the size of a golf ball into a flat circle about 5 cm in diameter. Hold the dough in one hand and use a spoon to put some of the tuna salad in the middle of the dough. Close the dough around the filling and form it into a ball again. The dough should cover the tuna salad completely from the outside. Press the ball flat again until the dough is only about 1 cm thick.
  • 4 Heat a dry pan over medium heat. Put the tuna dumplings in as soon as the pan is hot. Bake the dumplings for about 6-8 minutes on each side, turning every 2 minutes. Make sure that the dough is cooked well; this may take a while depending on the thickness of the dough pocket. Finally, bake the sides of the dumplings and make sure that the dough is cooked there too.
  • 5 Cut the tuna packets in half and serve with limes.