Layered Tuna Pie
4 servings
60 minutes
Tuna puff pastry pie is a true gastronomic delight that combines the delicate layered texture of the dough with the rich flavor of the seafood filling. Its origin can be linked to Mediterranean culinary traditions, where tuna is one of the most popular ingredients. The crispy dough made with lemon juice forms airy layers, while the filling of pickled peppers, tomato sauce, and tuna adds a touch of spiciness and freshness. This pie is perfect for family dinners as well as festive gatherings. It harmoniously combines lightness and heartiness, and its appetizing golden color acquired during baking makes it a true decoration for any table. Serve it warm to fully reveal the rich palette of flavors and textures.
1
Puff pastry is best prepared in a cool place, especially in summer. The margarine should be softened or cut into pieces. So, mix the flour with a pinch of salt and sift it onto the table to form a mound. Add the margarine and chop everything together with a knife to make crumbs — pour lemon juice and a little water over it and quickly knead the dough by hand.
- Wheat flour: 200 g
- Margarine: 250 g
- Lemon: 1 piece
- Salt: to taste
2
Shape the dough into a triangle, then pull each corner to the center, flip it seam side down, and let it rest for 15 minutes. Roll the dough back into a triangle, fold the corners in again, flip it, and let it rest for another 15 minutes. Repeat this procedure at least 5-6 times: the more layers, the tastier the dough will be. Finally, wrap the dough in foil and place it in the fridge for at least two hours, preferably overnight.
3
Make tomato sauce: blanch the tomatoes, peel them, and chop. Heat oil in a pan, add tomatoes, and sauté on low heat, mashing with a spatula for 15 minutes. Let the mixture cool, transfer to a blender, and blend. Add sugar, salt, and mix again.
- Tomatoes: 1 kg
- Sunflower oil: 3 tablespoons
- Sugar: 1 teaspoon
- Salt: to taste
4
Preheat the oven to 180 degrees. Prepare the filling: cut the pepper into strips and flake the tuna with a fork. Divide the dough into two parts and roll it out on a floured surface — you should get round sheets with a diameter of 25 cm (or equal to the diameter of your pie dish) and a thickness of 0.5 cm.
- Pickled peppers: 2 pieces
- Canned tuna in its own juice: 200 g
- Wheat flour: 200 g
5
Place one sheet of dough in a mold or on damp baking paper, then spread tomato paste, followed by tuna, and then strips of pepper on it, leaving about 2 cm of dough around the edges. Carefully cover the filling with a second sheet of dough and press the edges well, ensuring the pie is sealed. Poke the pie in several places with a toothpick. Bake in the oven for about 30 minutes until the top turns golden brown.
- Tomatoes: 1 kg
- Canned tuna in its own juice: 200 g
- Pickled peppers: 2 pieces