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Spicy Tuna Coconut Quiche


  • 1 loaf wholemeal bread, crusts removed.
  • 185g tin Ayam Brand™ Chilli Tuna.
  • ½ teaspoon turmeric powder.
  • 2 shallots, chopped.
  • 200ml coconut milk.
  • 2 eggs, lighly beaten.
  • Salt, to taste.


  • Lightly grease 15 cupcake moulds.
  • Flatten the bread slices into each mould and trim the edges.
  • Preheat the 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.
  • Cool slightly before serving.
Tags: _ Tuna_ Chilli addicts_ Coconut lovers_ Easy Asian recipes_ Snacks and cocktails_ All recipesTuna Chilli

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