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Mini Thai Tuna and Coconut Fish Muffins

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Ingredients

Adjust Servings:

	1 (13 1/2 ounce) can coconut milk
	450 g tuna in brine
	120 g rice vermicelli
	1 tablespoon thai curry paste (any)
	3 large eggs
	1 tablespoon curry powder
	1 red onion
	2 garlic cloves (minced)
	1 fresh chili pepper
	1 teaspoon grated fresh ginger
	1/2 cup of chopped fresh coriander

Nutritional information

127.7

Calories

44 g

Calories From Fat

4.9 g

Total Fat

3.1 g

Saturated Fat

26.6 mg

Cholesterol

91 mg

Sodium

13.9 g

Carbs

0.3 g

Dietary Fiber

8.9 g

Sugars

6.8 g

Protein

53g

Serving Size

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Mini Thai Tuna and Coconut Fish Muffins

Name: Mini Thai Tuna and Coconut Fish Muffins
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 24
Cuisine: American
Ingredients: : 1; : 450; : 120; : 1; : 3; : 1; : 1; : 2; : 1; : 1; : 1/2

Features:

Cuisine:

American

These are a surprise! And very good, too. I did a double-take when I saw the title of the recipe. On reading it, however, I decided they were more like crustless quiches than muffins. To me, quiches with tuna sound more appetizing, somehow. They are easy to make. I made one third of the recipe here and fillied 12 paper-lined muffin cups, that hold a little more than 1/4 cup each. If I had filled them to the top, I would have gotten 11, but spread things out a little, and got 12. I baked them at 190 degrees (I started at the recipe's 200 degrees, but the tops seemed to be browning too quickly,) for about 20 minutes. They came out of the papers very easily, and are very tasty with the sweet chili sauce. Thank you very much for sharing this interesting recipe with us. Oh, I didn't have quite enough tuna, so made up the difference with crab. That was the only change I made.

55 min
Serves 24
Easy

Ingredients

Directions

Thai Fish Mini Muffins With Coconut & Tuna, Yummy mini thai fish muffins that tast GREAT! I serve these as starters or just finger food – everybody asks for the recipe so here it is enjoy So easy to make , These are a surprise! And very good, too I did a double-take when I saw the title of the recipe On reading it, however, I decided they were more like crustless quiches than muffins To me, quiches with tuna sound more appetizing, somehow They are easy to make I made one third of the recipe here and fillied 12 paper-lined muffin cups, that hold a little more than 1/4 cup each If I had filled them to the top, I would have gotten 11, but spread things out a little, and got 12 I baked them at 190 degrees (I started at the recipe’s 200 degrees, but the tops seemed to be browning too quickly, ) for about 20 minutes They came out of the papers very easily, and are very tasty with the sweet chili sauce Thank you very much for sharing this interesting recipe with us Oh, I didn’t have quite enough tuna, so made up the difference with crab That was the only change I made , Yummy mini thai fish muffins that tast GREAT! I serve these as starters or just finger food – everybody asks for the recipe so here it is enjoy So easy to make

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Steps

1 Done	Fry Off the Onion, Ginger, Chilli and Garlic.
2 Done	Put Rice Vermicelli Into a Large Bowl and Pour Over Boiling Water - Leave Until Soft Then Drain. Cut Up Into Small Pieces With Scissors.
3 Done	in a Very Large Bowl Put in the Two Cans of Tuna Drained, Vermicelli, Onions, Garlic, Chili and Ginger, 3 Eggs, Curry Past and Powder and Finally the Coconut Milk. Mix All Up Together.
4 Done	Preheat Oven to 200c Grease Small Muffin Tin and Spoon Mixture Into Each Section to the Top. Cook Until Muffin Springs Back. Ease Out of Tin and Leave to Cool. Serve With a Bowl of Sweet Chilli Sauce as a Dip Yum!