Venezuelan Tuna & Fried Plantain

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) 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) 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.

While the plantain is cooling down chop Fresh Cilantro (1 handful) and Dried Dill Weed (1 handful). Add it to the tuna with the juice of Lemon (1).

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).

Add the 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!