In this series author and journalist, Yasemen Kaner-White, returns to the Planet Eat Kitchen to show you how to make 5 of her favourite recipes from Lemon Compendium, her book entirely on lemony recipes . Easy and totally "lemon-licious", these original recipes and top cooking tips are perfect for chefs of any ability.
Mas Huni is a traditional dish of the Maldives. As a food and travel journalist, Yasemen has had plenty of opportunity to taste food from around the world. She has been lucky enough to experience cooking Mas Huni on a beach in the Maldives. Traditionally served as a breakfast dish, Yasemen now shows you how to make this lemony recipe in this first episode of Lemon Compendium Recipes.
About Yasemen:
Yasemen Kaner-White is a luxury travel and food journalist, broadcaster and lemon-lover. Having worked in media throughout her career, including working as a TV and radio broadcaster in Cyprus, she is also the author of ‘Lemon Compendium’, a book based entirely on all things lemony and delicious lemon recipes, and is currently editor of lifestyle and polo magazine ‘Fifth Chukker’. Her English-Cypriot heritage has inspired her love for travel, culture and cuisines of the world.
Maldivian Mas Huni
Ingredients
- 1 can tuna in oil, drained
- 1 cup desiccated coconut
- ½ onion, finely diced
- ½–1 green chilli, finely diced
- 1 lemon, juice only
- Pinch salt
