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.
Author: Mi Terruno Food
Red Chili Pepper
Dried Dill Weed
Free Range Egg
Salt and Pepper
Preheat the oven to 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)
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 and Pepper (to taste)
to taste and leave to cook for another 5 minutes. Then set aside to cool down.
In the meantime slice the
and fry in abundant
Vegetable Oil (as needed)
. Place the fried plantain over some kitchen paper to absorb the extra oil.
While the plantain is cooling down chop
Fresh Cilantro (1 handful)
Dried Dill Weed (1 handful)
. Add it to the tuna with the juice of
Once done, we can start to put together the dish by oiling a baking tray and making the layers of plantain, tuna and
Feta Cheese (1 cup)
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 in a preheated oven for 25 to 35 minutes or until golden brown. Serve hot and enjoy!
Nutrition Per Serving
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