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Baked Beans and Chilli Tuna Shakshuka

Makes 4 servings


  • 185 g chilli tuna Ayam Brand™
  • 400 g peeled sweet potato, steamed or baked
  • 100 g cabbage, sliced thinly
  • 100 g brown onion
  • 100 g carrots, grated or julienne
  • 2 stalks spring onion, julienne
  • 3 eggs
  • 1 tablespoon cornflour



  1. Mash the tuna, sweet potato, cabbage, onion, carrots and spring onion.
  2. In a separate shallow bowl, beat eggs and cornflour.
  3. Shape tuna mixture into four pieces flat round cakes about 2cm in thickness.
  4. Lightly oil a non-stick frying pan on medium heat.
  5. Dip the cakes into egg mix and pan-fry until golden brown and crispy.
  6. Serve with chilli dip.



Tags: _ Tuna_ Easy Asian recipes_ Breakfast_ Dessert_ Latest recipes_ All recipes

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