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Keshi Yena

Keshi Yena – translated literally as stuffed cheese, is one of the most popular holiday foods in Aruba and Curacao. In fact, it is the national dish of Curacao. Essentially it is a gluten free pie, with cheese serving as the crust for the pie.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 10 servings
Author Mireille

Ingredients

  • 2 tablespoons oil
  • 1 onion chopped
  • 1 bell pepper chopped
  • 1 stalk celery chopped
  • 2 garlic cloves finely chopped
  • 1 tomato chopped
  • 1 tablespoon capers
  • 2 tablespoons raisins
  • 1 tablespoons ketchup
  • 1 tablespoons mustard
  • 1 tablespoon Sambal Olek
  • 2 7 oz. cans tuna fish
  • 2 tablespoons finely chopped parsley
  • salt and pepper to taste
  • 12 oz. Edam Cheese sliced
  • 1 well beaten egg

Instructions

  • Heat oil. Add onion, bell pepper and celery. Saute for a few minutes.
  • Add garlic and continue to saute until the vegetables are softened.
  • Add tomatoes, capers, raisins,  ketchup, mustard, chili paste. Simmer for about 5 minutes until the tomatoes are soft.
  • Add tuna and break it up into smaller pieces.
  • Cook for about 5 minutes until everything is heated through and well combined.
  • Add a generous sprinkling of black pepper and scant amount of salt.
  • Add parsley. Stir to combine and cook for 1 more minute. Let cool.
  • Preheat oven to 350 F.
  • Spray 10 ramekins with non stick cooking spray. Alternately, you can bake it in 1 pie plate.
  • Place cheese slices along the bottom and sides of the dish, overlapping the slices, making sure there are no spaces.
  • Place a few tablespoons of filling in each ramekin.
  • Cover with more cheese slices, again making sure there are no spaces.
  • Brush the top liberally with the egg to seal, especially at the edges.
  • Repeat until all the ramekins are stuffed.
  • Bake for 30 minutes.