The combination of the savoury from the tuna, the sweetness of the ripe sweet plantain and the freshness of the herbs and lime is just classic Venezuelan creole cuisine. This recipe is so inexpensive to make that's really a great option when cooking for the family. Is filling, really yummy and very comforting, the best thing when coming home after a hard day's work.
Author: Mi Terruño Food
Red Chili Pepper
Free Range Egg
Ground Black Pepper
Preheat the oven at 190 degrees C (375 degrees F).
The first thing we need to do is a classic sofrito so we cook in a hot pan with some Olive Oil (as needed) or vegetable oil the Red Chili Pepper (1) and White Onion (1).
Once they are soft grate the Garlic (4 cloves) and continue to cook for 5 minutes.
Then add the Canned Tuna (2 cups) which has been previously drained of any liquid or oil, and mix well. Season with Salt (to taste) and Ground Black Pepper (to taste) and leave to cook for another 5 minutes.
Then set aside to cool down.
In the meantime, slice the Plantains (2) and fry in abundant Vegetable Oil (as needed). Place the fried plantain over some kitchen paper to absorb the extra oil.
Whilst the plantain is cooling down, chop Fresh Cilantro (1 handful) and Fresh Dill (1 handful). Add it to the tuna with Lime (1).
Once done, we can start to put together the dish by oiling a baking tray with Olive Oil (as needed) and making the layers of plantain, tuna, and Feta Cheese (1 cup).
Add Free Range Egg (9) to a bowl and beat well, they will act as the bonding agent of the dish. Then add them to the bake, with a spoon, separate the side a little bit so the eggs can sip through to the bottom. Leave the tray to rest for 5 minutes so the eggs can also sip through in the middle.
Bake for 25 to 35 minutes or until golden brown.
Serve and enjoy!
Nutrition Per Serving
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