Halal Tuna And Vegetable Bake Recipe

About this recipe

A hearty and satisfying dinner featuring tender vegetables, flaky tuna, and a creamy sauce, all baked to perfection with a crispy cracker topping. Perfect for those seeking a quick and delicious Halal-friendly meal.

Ingredients

• 200 g Cauliflower Florets
• 200 g Orange Carrot (Gajar)
• 100 g Sambar Onion Peeled
• 500 ml Sids Farm Toned Milk
• 2 x 295 g Britannia Nutrichoice Sugar Free Healthy & Digestive Crackers Cracker - Pack Of 2
• 100 ml Oleev Olivana Natural Olive Oil (Bottle)
• 400G Chtoura Foods Boiled Chickpeas In Brine

Instructions

1. 1. Separate 1 medium cauliflower into florets and slice 1 cup of carrots into thin rounds. Cook them in boiling water for 5-7 minutes until tender-crisp, then drain and set aside.
2. 2. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add 2 tablespoons of finely chopped onion and sauté until softened, about 3-4 minutes.
3. 3. In a mixing bowl, combine the sautéed onion, 2 tablespoons of milk, and 1 can of drained chickpeas. Stir until well mixed.
4. 4. In a 1 1/2-quart casserole dish, layer the cooked cauliflower and carrots evenly.
5. 5. Pour the chickpea and milk mixture over the vegetables, spreading it evenly.
6. 6. Crush 1/2 cup of crackers and sprinkle them over the top of the casserole.
7. 7. Bake in a preheated oven at 350°F (175°C) for 40 minutes, or until the top is golden and the casserole is bubbling. Serve hot.