Serves 4

INGREDIENTS

• 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

BAKING

• 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.