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The above image is one I took years ago, when I first started my blog. I was so proud of my efforts. I can see my progress in the quality of my photos and am hence keeping it to remind me of my journey into the world of photography.
A few years ago we were invited to a friend’s house for lunch and were served a delectable appetizer. I was really surprised to learn how quickly it could be made. It’s a great dish to make when unexpected guests turn up. And it goes a long way. Since then, I have made it in so many ways, every one of them equally delicious. You can bake it in a pie dish or stuff it into vegetables like capsicum and bake it. Either way, it’s a dish that makes you drool and it never lasts more than one sitting in our house. Make extra and save it for a lazy day. This is how you make it.
The Recipe:
1 can tuna flakes in brine, drain and keep; 1 large tomato, chopped fine and drained of all liquid; 1/2 green capsicum, diced; 1 large onion, minced; a few coriander leaves, chopped; 1/2 cup curds; a handful potato chips, crushed; 2 spring onions, minced; 2 green chilies, minced; 1 tsp ginger garlic, minced; 50 gms grated cheese; 1/4 cup breadcrumbs; salt to taste; 3 capsicums, cut in half as in the image.
Mix all the ingredients (except breadcrumbs) together and put them into an oiled pie dish or stuff into capsicums. Sprinkle breadcrumbs over and bake in a preheated oven at 175 C/ 350 F for 15 to 20 minutes or until golden brown. . Garnish with more coriander leaves before serving.
Serve with crusty bread and soup.
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