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.
The first thing we need to do is a classic sofrito so we cook in a hot pan with some olive oil or vegetable oil the chopped onion and chopped red pepper.
Once they are soft grate the garlic cloves and continue to cook for 5 minutes.
Then add the tuna which has been previously drained of any liquid or oil, and mix well. Season with salt and black pepper to taste and leave to cook for another 5 minutes.
Then set aside to cool down.
In the meantime slice the yellow plantain and fry in abundant vegetable oil. Place the fried plantain over some kitchen paper to absorb the extra oil.
Whilst the plantain is cooling down chop the fresh herbs, coriander and dill. Although dill is not a traditional herb in this dish it gives another dimension to the overall flavour. Add it to the tuna with the juice of 1 lime or 1 lemon.
Once done, we can start to put together the dish by oiling a baking tray and making the layers of plantain, tuna and cheese. For this recipe I’m using a British cheese called Wensleydale but you can any white Cheese with a strong tangy flavour.
Add the free range eggs 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. See video
Bake in a preheated oven at 190C for 25 to 35 min or until golden brown. Serve hot.
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