spicy tuna coconut quiche

Serves 4


 tuna chilli


  • 1 loaf wholemeal bread, crusts removed
  • 185 g tin Ayam Brand™ chilli tuna
  • ½ teaspoon turmeric powder
  • 2 shallots, chopped
  • 200 ml Ayam Brand™ coconut milk
  • 2 eggs, lightly beaten
  • salt, to taste



  • Lightly grease 15 cupcake moulds.
  • Flatten the bread slices into each mould and trim the edges. Preheat oven to 180°C. 
  • Mix the tuna with the rest of the ingredients, then fill the bread cups.
  • Bake for 10 minutes or until filling is set.
  • Let it cool slightly before serving.

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