Valhomas & Kopee Faiy Mashuni (Smoky Seared Tuna, Collard Greens, Coconut & Lime Salad-Skillet) – Authentic Maldives Recipe
Vibrant emerald-and-white Maldivian mashuni folding crisp greens into smoky tuna, coconut, and lime.
- Country of Origin
- 🇲🇻 Maldives (South Asia, Asia)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Pan-seared spiced tuna flakes, Finely shredded collard greens or kale, Freshly grated coconut and roshi flatbread, Juice of 2 fresh limes, Thinly sliced red onions
Ingredients for Valhomas & Kopee Faiy Mashuni (Smoky Seared Tuna, Collard Greens, Coconut & Lime Salad-Skillet) (4 Servings)
- 1.25 lbs (or 2.5 cups) pan-seared spiced tuna flakes, prepped into bite-sized pieces
- 1.5 cups finely shredded collard greens or kale, washed and trimmed
- 1 cup freshly grated coconut and roshi flatbread
- 1 medium onion and 3 cloves garlic, finely minced with juice of 2 fresh limes
- 1.5 tbsp traditional Maldives seasoning (thinly sliced red onions, Maldivian githeyo mirus (chili))
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and juice of 2 fresh limes for 2–3 minutes until softened and fragrant.
- Add pan-seared spiced tuna flakes and finely shredded collard greens or kale along with thinly sliced red onions, Maldivian githeyo mirus (chili), searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with freshly grated coconut and roshi flatbread and serve straight from the skillet.