I happen to work in a place that appreciates the power of social interaction and food. We have frequent potlucks and I prefer to bring something relatively original. This time my choice was tuna muffins. Although the recipe calls for quite a few ingredients, the process is not complicated, and the end result - savoury muffins with delicate South-Asian flair.
Adapted from a recipe by Mochachocolata Rita.
- 1 red onion, finely chopped
- 1 garlic clove of garlic minced
- 1/2 red bell pepper, finely diced
- 2T curry powder
- 1t chili sauce or tabasco
salt to taste
- 1 egg, beaten
- 1/3C of coconut milk
- 3T of olive oil
- 1/4C grated parmesan
- 1 cup of self raising flour, sifted OR 1C regular flour and 1T baking soda
Preheat oven to 375F.
1. Saute the first 3 ingredients in 1T of olive oil until tender, remove from heat. Add 2T curry powder and salt, set aside.
2. In another bowl beat an egg, add olive oil, and coconut milk. Add the mixture to 1C of flour, stir, and add tuna.
3. Pour into muffin cups or any other baking dish of your choice. Bake for 30 min and test with a toothpick before taking it out.
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| Fresh out of the oven! |
- 1 red onion, finely chopped
- 1 garlic clove of garlic minced
- 1/2 red bell pepper, finely diced
- 2T curry powder
- 1t chili sauce or tabasco
salt to taste
- 1 egg, beaten
- 1/3C of coconut milk
- 3T of olive oil
- 1/4C grated parmesan
- 1 cup of self raising flour, sifted OR 1C regular flour and 1T baking soda
Preheat oven to 375F.
1. Saute the first 3 ingredients in 1T of olive oil until tender, remove from heat. Add 2T curry powder and salt, set aside.
2. In another bowl beat an egg, add olive oil, and coconut milk. Add the mixture to 1C of flour, stir, and add tuna.
3. Pour into muffin cups or any other baking dish of your choice. Bake for 30 min and test with a toothpick before taking it out.
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