Canned Tuna Pie
8 servings
30 minutes
Tuna pie is an original dish of Russian cuisine that combines tender yeast dough with a rich fish filling. The history of such a pie goes back to the past when housewives sought to use simple yet nutritious ingredients to create hearty and tasty baked goods. Fragrant and soft, with a slight creamy hint from the cheese, it is perfect for a cozy family dinner or festive table. The golden crust and juicy filling of tuna with onions and mayonnaise make it not only delicious but also harmoniously balanced in texture. This pie is easy to prepare and pairs well with hot tea or a light vegetable salad.
1
Warm the kefir and pour it into a deep bowl.
- Kefir: 200 ml
2
Heat sunflower oil and mix it with kefir.
- Sunflower oil: 100 ml
3
Add a spoon of sugar.
- Sugar: 1 tablespoon
4
Add a teaspoon of salt.
- Salt: 1 teaspoon
5
Add dry yeast to the mixture.
- Dry yeast: 11 g
6
Mix thoroughly with a wooden spatula.
7
Gradually add flour, kneading the dough well for 10 minutes.
- Wheat flour: 500 g
8
Place the prepared dough in a bowl, cover with a towel, and put it in a warm place for 1 hour.
9
Grate the cheese on a coarse grater.
- Cheese: 200 g
10
Chop the onion finely.
- Onion: 1 head
11
Drain excess liquid from the canned tuna cans. Combine onion, mayonnaise, tuna and mix until smooth consistency.
- Canned tuna: 3 jars
- Mayonnaise: 50 g
12
Roll the dough into a circle larger than the diameter of the mold.
13
Grease the mold with butter and lightly dust with flour. Place the dough, shaping the edges.
- Butter: 10 g
14
Place the prepared filling around the edges of the mold.
15
Cut the test center into 8 equal triangles.
16
Wrap the filling with the edges of the dough, and lift and secure the rays on the dough.
17
Brush the pie with egg yolk. Bake at 200 degrees for 20-25 minutes.
- Egg yolk: 1 piece
18
Enjoy your meal!