Tuna Mashuni Salad

From our friends at Six Senses Laamu in the Maldives.

Six Senses

Sunset at Six Senses Laamu


2 cups skipjack tuna (canned is fine)

1/2 cup fresh coconut, grated

1 tsp Maldivian Chili (or any chilli)

2 tbsp lemon juice

1 tsp curry leaves (or coriander leaves)

1/2 cup red onion, thinly sliced


Dice the tuna. Bring a pot of water to a  boil and add two tablespoons of salt. Add the tuna and simmer for 15 minutes. Drain and place the tuna in a bowl and chill in the refrigerator until cool.  In a separate bowl mix together the chilli, lemon juice, curry and onions.  Mix then add the coconut and the tuna.   Serve with warm bread. Serves two.