Tuna and Cheese Pie
8 servings
120 minutes
Tuna and cheese pie is a refined combination of rich seafood flavor and delicate dough. Its roots trace back to European cuisine, where baking traditions often intertwine with experiments in fillings. The golden crust conceals a juicy mix of canned tuna, white onion, mayonnaise, and aromatic cheese, creating a harmony of textures and aromas. This pie is perfect for cozy family dinners or festive gatherings, delighting with its simplicity of preparation and elegance in presentation. Its rich flavor is especially pronounced when warm, with the cheese stretching and the filling remaining tender. The slight acidity of the kefir dough highlights the depth of fish notes, making each bite balanced and memorable. Such a pie will be a wonderful addition to the table, especially when paired with a light vegetable salad or a glass of white wine.
1
Heat kefir and sunflower oil in a microwave or water bath. Do not bring to a boil; they should just be warm. Pour into a container, add sugar and salt, and mix with a wooden spatula.
- Kefir: 200 ml
- Sunflower oil: 100 ml
- Sugar: 1 tablespoon
- Salt: 1 teaspoon
2
Sift the flour and mix it with dry yeast.
- Dry yeast: 10 g
- Wheat flour: 480 g
3
Make a well in the flour and pour in the warm mixture. Knead the dough for 10 minutes. The better it is kneaded, the better it will rise.
4
Cover the bowl with dough with a towel and place it in a warm place to rise for 1 hour.
5
Grate the cheese on a coarse grater.
- Grated cheese: 100 g
6
Chop the white onion.
- White onion: 1 head
7
Drain the juice from the canned tuna. Mash the fish with a fork.
- Canned tuna: 3 jars
8
Add finely chopped onion, tuna, cheese, and mayonnaise to a bowl. Mix everything.
- White onion: 1 head
- Canned tuna: 3 jars
- Grated cheese: 100 g
- Mayonnaise: 100 g
9
Roll out the dough into a circle larger than the diameter of the mold.
10
Grease a 28 cm diameter baking dish with butter and sprinkle with flour. Place the dough and shape the edges.
- Sunflower oil: 100 ml
- Wheat flour: 480 g
11
Arrange the filling in a ring. Cover with dough on top.
12
Cut the middle into eight triangular rays.
13
Lift all the rays and secure them on top of the test.
14
Brush the pie with egg yolk and let it rise for 10-15 minutes. Preheat the oven to 200 degrees and bake for 20-25 minutes.
- Egg yolk: 1 piece
15
Let the baked pie cool and transfer it to a serving dish.
16
Serve warm.
