“Maldivian Style Spicy Tuna Tacos”

Serves: 3-4


  • Rotis

1 cup plain flour
1/4 teaspoon salt
2 tablespoons oil
1/2 cup hot water
1/4 cup extra flour for dusting

  • Seasoning mix for tuna

1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground cumin
1 tablespoon oil
220g fresh tuna cut into bite sized cubes
1 sprig curry leaves, thinly sliced

  • Roast tomato and chili salsa

1 fresh tomato (130g)
1 habanero chili
1/2 medium onion (100g)
2 tablespoon lime juice or to taste
1/4 teaspoon salt

  • Spinach salad

50g fresh baby spinach leaves, thinly sliced
30g red onion, thinly sliced
lime juice to taste
salt to taste

  • Garnish

Fresh coriander leaves
Fresh lime


  • Rotis
    1. In a mixing bowl, mix the 1 cup flour, salt and oil, with a spoon.
    2. Add the hot water and mix with the spoon, until the mixture pulls away from the sides.
    3. Then knead with your hands for about 3-4 minutes or until smooth and pliable.
    4. Heat a nonstick fry pan or tawa.
    5. Divide the dough into 10 equal sized smooth balls.
    6. Flatten the balls slightly with the palm of your hands.
    7. Put the 1/4 cup flour in a small bowl.
    8. Dip one flattened ball generously in the flour, on both sides, then use a rolling pin and wooden board, roll out each roti about 14 cm round.
    9. Cook the roti until bubbles begin to appear, turn over and cook until the underside has brown spots.
    10. Place the roti on a plate lined with paper towel or kitchen paper.
    11. Once the pan is heated you may need to turn down the heat slightly.
    12. Finish the rest of the rotis.
    13. Cover with kitchen paper and then cover the whole plate with cling wrap or aluminum foil, until ready to serve.


  • Tuna
    1. Place the seasoning mix except the tuna and oil in a jar and shake it until mixed thoroughly.
    2. Place the tuna in bowl, add 1 and 1/2 teaspoon of the seasoning and the curry leaves over the tuna and mix until well coated. Keep the remaining spices to use next time. You can use this seasoning for chicken too.
    3. Heat oil in a fry pan over medium heat; cook fish for about 5 -7 minutes, turning occasionally, or until cooked through. Remove from pan, cover to keep warm.


  • Roast tomato and chili salsa
    1. Use the same fry pan for fish. Wipe off the pan after cooking the fish.
    2. On medium heat, dry roast the tomato, onion and chili until they are blackened, blistered and soft. The tomato will take a little longer, so remove the onion and chili once they are cooked.
    3. Remove and discard the stem and seeds from the chili. Finely chop the chili and place in a bowl. Chop the onion and add to the bowl. Peel the tomato and chop into cubes, then add it to the bowl. Add the salt and lime juice. Thoroughly mix the salsa and leave aside.


  • Spinach Salad
  1. Place the onion, salt and lime juice in a bowl.
  2. Squeeze the onions by hand until soft.
  3. Gently mix in the spinach to combine and leave aside.

To serve:

  1.  Place the tuna in the rotis with the roast tomato and chili salsa. Top up with the
    spinach salad, avocado and garnish with fresh coriander leaves.
  2. Or place the tuna, salsa, salad, avocados and coriander in individual bowls. Let
    each one fill the roti with their desired fillings.


Words & Photos by Aishath Nashidha (Nattu)