Tuna Pie

Tuna Pie Recipe

Hello! We are going to prepare a delicious Tuna Pie, a practical and tasty option to enjoy with family or to have ready and freeze for those busy days. This dish combines the fresh flavor of tuna with a crispy puff pastry and a flavorful filling. Furthermore, it is ideal for those looking for simple meals with a special comforting touch.

Preparation time

A quick look to organize your kitchen and make everything perfect.

• Preparation: 20 minutes
• Cooking: 30 minutes
• Total: 50 minutes
• Servings: 8
• Difficulty: Easy

Ingredients

For the dough

• 500 grams of puff pastry

For the filling

• 3 cans of tuna in oil, drained
• 3 medium tomatoes, peeled and chopped
• ⅓ cup tomato puree
• 1 white onion, finely chopped
• 2 cloves garlic, chopped
• 1 red bell pepper large, in thin strips
• ½ cup sliced green olives
• 3 tablespoons extra virgin olive oil
• 1 egg for glazing

If you have difficulty finding puff pastry, you can substitute it with shortcrust pastry or refrigerated pie crust, although the texture will change slightly, being less crispy but equally delicious.

Utensils we will use

• Large frying pan
• Mixing bowl
• Knife and cutting board
• Rolling pin to flatten the dough
• Pie dish (you can use a cake pan or an oven-safe dish)
• Fork
• Spoon for filling
• Glazing brush (alternatively a small spoon or absorbent paper)
• Oven

Preparation

1. Prepare the base sofrito

1. Heat the oil: In a large skillet, heat 3 tablespoons of extra virgin olive oil over medium heat.
2. Sauté onion and garlic: Add the chopped onion and minced garlic. Cook until transparent and fragrant, approximately 5 minutes, stirring to prevent sticking.
3. Incorporate the bell pepper: Add the red bell pepper in strips and cook for 5 more minutes, until soft and it has released some of its flavor.

2. Prepare the filling mixture

1. Add tomato and puree: Incorporate the peeled chopped tomatoes and tomato puree. Cook over medium-low heat until the mixture thickens and the flavors concentrate, this takes about 10 minutes.
2. Add the tuna and olives: Add the previously drained tuna cans and sliced green olives. Cook for 5 more minutes over low heat so that the flavors integrate well. Taste and correct the seasoning if necessary.
3. Turn off and cool: Turn off the heat and let the filling cool before using it to fill the pie. This will prevent the dough from getting too soggy.

3. Prepare the dough and assemble the pie

1. Roll out the dough: On a clean and lightly floured surface, roll out the puff pastry with a rolling pin until you get a rectangle about half a centimeter thick.
2. Line the mold: Cut the dough in half. Use one half to line the previously greased or floured pie dish, letting it overhang a little to seal later. Remove excess dough with a knife.
3. Filling: Pour the cold filling into the base and spread it evenly with a spoon.
4. Cover the pie: Take the second sheet of dough and cover it over the filling. Seal the edges by pressing with your fingers or a fork so that it doesn't open during cooking.
5. Decoration and ventilation: With a knife, make small cuts on the surface of the pie to allow steam to escape in the oven. This prevents the dough from getting soggy.
6. Brush: Beat an egg and brush the surface of the pie with a brush or carefully using a spoon to give it shine and a golden color when baked.

4. Bake and finish

1. Bake: Preheat the oven to 180 °C. Place the pie in the oven and bake for 25 to 30 minutes or until the crust is golden and crispy.
2. Rest: Remove the pie from the oven and let it rest for 10 minutes before cutting so that the filling sets and doesn't fall apart.

To finish and serve

Once rested, remove any excess dough edges and cut portions according to appetite. This pie is best enjoyed warm and accompanied by a fresh salad that provides freshness and contrast. For example, a green leaf salad with cherry tomatoes and a light dressing is ideal to complement the Taste of the Sea that this dish offers.

Nutritional Information

• Calories: 320 kcal
• Proteins: 18 g
• Fats: 14 g
• Carbohydrates: 30 g
• Fiber: 3 g

Values are approximate per serving.

5 keys for the Tuna Pie to be perfect

• Use good quality tuna: Prefer options like The King Tuna o The Golden Tuna for an authentic and fresh flavor.
• Do not overfill the filling: Leave space for the filling to compact and not burn the dough when it is too wet.
• Respect the cooling time of the filling: This will prevent the dough from softening too much.
• Always glaze the dough: To get that golden color that makes the pie irresistible and a shiny finish.
• Control the oven temperature: If your oven heats up too quickly, lower the temperature halfway so that the dough cooks evenly and doesn't burn.

When is it ideal to enjoy it?

Tuna pie is perfect for those family gatherings or for dinner during the Lenten season, when alternatives to red meat are sought. It is also a practical option to prepare in advance and have ready in the refrigerator or to freeze. Its versatility and flavor make it an ideal recipe to enjoy in any season of the year, especially when you want something that is prepared quickly but with a unique homemade touch.

Comparative table of recipes similar to Tuna Pie

Want to see how this tuna pie is easily prepared? This video will guide you step by step to achieve a delicious result with puff pastry and traditional filling.

Another tutorial showing homemade techniques to prepare a delicious puff pastry base and a juicy tuna filling, perfect for family dinners.

Tuna Pie

Tuna Pie: step-by-step recipe baked to perfection with perfect texture. Ideal for sharing. Serve immediately and adjust spiciness and salt to your taste.

Type: Recipe

Cuisine: Mexican

Keywords: pie, tuna, Mexican, desserts, recipe, easy, homemade

Recipe Yield: 8 servings

Calories: 250 kcal

Preparation Time: PT30M

Cooking Time: PT50M

Total Time: PT80M

Recipe Ingredients:

• 2 tablespoons of olive oil
• ½ finely chopped onion
• 5 cans of Tuny tuna, drained
• ½ teaspoon paprika
• ½ teaspoon salt
• 200 grams of Dolores tomato puree
• 1 can of San Marcos mushrooms (380 g), sliced
• 20 Isabel olives, chopped
• 2 Capitán jalapeños, sliced
• 2 discs of savory pie dough El Dorado
• 1 egg (for glazing)

Recipe Instructions:

Preparation: :

Preparation: 30 minutes

Cooking: :

Cooking: 50 minutes

Total: :

Total: 1 hour and 20 minutes

Servings: :

Servings: 8 servings

Difficulty: :

Difficulty: Easy

Sauté and prepare the filling: :

Sauté and prepare the filling: In a large skillet, heat the 2 tablespoons of olive oil. Add the onion and cook until translucent, approximately 5 minutes. Incorporate the previously drained Herdez tuna, taste for seasoning and add salt and paprika. Add the tomato puree and cook until the mixture becomes dry and homogeneous, approximately 10 minutes. Add the mushrooms, San Marcos olives, and sliced jalapeños, stir well and let cool.

Prepare the pie base: :

Prepare the pie base: Spread one of the dough disks to cover the previously greased mold. Press gently to adjust it, leaving the edges clean and even. Add the filling over the dough, distributing it evenly with a spoon.

Place the cover and seal: :

Place the top crust and seal: Roll out the second disk of dough and place it over the filling. Pinch the edges with a fork to seal the pie and prevent the filling from escaping during baking. Make a few cuts on the top to allow steam to escape.

Bake and glaze: :

Bake and glaze: Preheat the oven to 180 °C. Glaze the entire surface and edges of the pie with the beaten egg, using a pastry brush. Bake for 45 to 55 minutes or until the dough is golden and crispy. Let rest a few minutes before serving.

Control the dough's moisture: :

Control the dough's moisture: ensure it is cold and not too soft to facilitate its handling and perfect baking.

Cook the filling well: :

Cook the filling well: so that it is dry and with concentrated flavor to prevent it from moistening the dough and becoming soft.

Properly seal the edges::

Properly seal the edges: so that the filling does not escape during baking and to maintain the presentation.

Editor's Rating:
4.3