Name: Tuna Crumble Pie
Total time: 20 min
Yield: 2
Cuisine: Asian
Ingredients: 1 Ayam Brand™ Coconut Milk 200ml; 200g spaghetti, cooked al dente; 3 tbsp oil; 50g prawns, shelled and cleaned, diced finely; 2 tbsp chilli paste; ½ tsp turmeric; 3 tbsp Fish Curry Powder (add a little water to make a thick paste); 3 tbsp dried fried grated coconut (pounded until oil resurfaces); 2 tsp tamarind pulp; 400ml water; Salt and sugar to taste; 1 cam Ayam Brand™ Chilli Tuna 185g, flaked

: Video recipes

Tuna Crumble Pie

4 pax |

35 minutes

Main Ingredients:

½ can Ayam Brand™ Chunks Tuna in Olive Oil
1 leek, sliced
2 onions, diced
1 carrot, peeled and sliced in half moon
250g cauliflower, cut into small floret
4 tbsp plain flour
500ml milk
Salt and pepper to taste
3 tbsp oil for cooking

Crumble Ingredients:

12 pcs soda crackers, crushed
½ can Ayam Brand™ Chunks Tuna in Olive Oil
2 tbsp parsley, chopped
3 tbsp garlic, finely chopped

Preparation:

Heat oil in a pan and fry onions and leeks till slightly soft and brown.
Add in flour and fry for 1 minute, then slowly stir in milk little by little until it forms into a smooth and creamy sauce.
Let it simmer for 3 minutes, add in ½ can tuna (with oil), carrots and cauliflower and season to taste. Transfer mixture into a baking or casserole dish.
Mix all the crumble ingredients and sprinkle on top of the creamy mixture. Gently press it down and bake in a preheated oven at 180ºC for 20 minutes.
Serve hot with crusty bread and salad.