Tuna Pie a la Vizcaína
This puff pastry tuna pie recipe is ideal for that day when you need a meatless food option. It is easy and quick to prepare with a filling of tuna a la vizcaína, so you will learn to make it with this step-by-step guide. As a tip, we recommend ensuring that the filling is completely without liquid, so that the puff pastry does not become overly soggy.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
- 1 tablespoon vegetable oil
- 1 tablespoon garlic, finely chopped
- 1 cup onion, finely chopped
- 1/4 cups güero chile, in vinegar, finely chopped
- 1/2 cups olives, sliced into rings
- 1 cup potato, cooked
- 1 cup bell pepper, cut into small cubes
- 3 cups canned tuna, in oil, drained and without liquid
- 1/2 cups parsley, finely chopped
- 1 cup Del Fuerte® seasoned tomato sauce, 210 grams
- wheat flour, to roll out
- 1 kilo puff pastry
- güero chiles, for serving
Preparation
10 mins
0 mins
Low
- Preheat the oven to 200 °C.
- Heat a pan over medium heat with the oil, cook the garlic, onion, yellow chili, olives, potato, bell pepper, canned tuna, parsley, and pour in the Del Fuerte® Seasoned Tomato Puree; cook until the flavors combine and the liquid has completely reduced.
- On a clean, floured surface, roll out the puff pastry to a thickness of 1 centimeter. Place the pastry over the mold and press down well, freeze until firm, and fill with tuna.
- Roll out a bit of the leftover dough and cut into strips, place them over the tuna in a lattice pattern, and bake until the puff pastry is crispy and well cooked.
- Remove from the oven, cool slightly, cut, and enjoy.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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