Golden Tuna Babotie Recipe
1 onion, chopped.
4 cans tuna in brine, drained (170g each).
6 slices fresh white bread.
5ml garlic and ginger paste.
10ml masala or roasted curry powder.
5ml dried mixed herbs.
salt and freshly ground black pepper.
30ml lemon juice.
60ml brown sugar.
Handful of fresh parsley, chopped.
Pinch of nutmeg.
4 bay leaves.
160ml almond flakes.
pinch of salt.
Soak the 6 slices of bread in the 200ml of milk until soft.
Preheat the oven to 180ºC.
Grease 2 ovenproof dishes.
Heat the butter in a saucepan on the stove.
Add the onion and sauté until soft.
In a bowl mix all the remaining ingredients togehter (Except for the topping ingredients).
Mix in the onion.
Spoon the mixture into the prepared ovenproof dishes, spreading it evenly.
Add the bay leaves to the dishes and scatter the almonds ontop.
In a bowl whisk together the milk, eggs, salt and maizena.
Pour over the bobotie.
Bake in the oven for 30-40 minutes or until the top is golden.