Maldivian Style Spicy Tuna Tacos


This is my favourite way of making tuna tacos. We love our tuna and rotis. The rotis are freshly made but you can use store bought tortillas too. The tuna is tossed in a smoky seasoning mix. The dry roasted chillies adds a smoky flavour  to the spice mix. However if you don’t have time to roast and grind the dry chillies, then use smoked paprika or crushed chilli flakes. The spinach salad adds a freshness to the tacos, while the roasted tomato and chilli salsa will lift the flavours of the taco and give it a bit of a bite and smokiness. If you like it spicier then use the whole habanero chilli or for a milder version add less. Serve with slices of creamy avocado, fresh coriander leaves and fresh lime slices.




Serves: 3-4



  • 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:

  • 15 dried chillies, dry roasted in a frypan, then coarsely grounded
  • 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 Chilli Salsa:

  • 1 fresh tomato (130g)
  • 1 habanero chilli
  • 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


  • Fresh coriander leaves
  • Avocado
  • fresh lime





For the 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 frypan or tawa (a flat cast iron pan)
  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  14cm 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 aluminium foil, until ready to serve.



For the 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 1and1/2 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 frypan over medium heat; cook fish for about 5 -7 minutes, turning occasionally, or until cooked through. Remove from pan, cover to keep warm.


For the  roast tomato and chilli 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 chilli until they are blackened, blistered and soft. The tomato will take a little longer, so remove the onion and chilli once they are cooked.
  3. Remove and discard the stem and seeds  from the chilli. Finely chop the chilli and place in a bowl. Chop the onion and add to the bowl. Peel the tomato and chop the tomato into cubes and add it to the bowl. Add the salt and lime juice. Thoroughly mix the salsa and leave aside.

For the 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 chilli 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.


If you make this recipe please share it on Instagram by tagging @nattulicious. Please leave a comment too if you like the recipe, I’d love to hear from you.















One Comment Add yours

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s