It is an exquisite fresh dish, low in calories, combined with seasonal ingredients. It can perfectly accompany a picnic day or a meal in the garden with friends and a nice white wine.
Preheat the oven to 140°C or medium flame.
Wash and disinfect all vegetables, drain.
Set the puff pastry aside at room temperature.
Drain the tuna, leaving a little of its original water.
Finely chop the onion, garlic, and parsley, set aside.
Chop the tomato into small cubes of about 1cm, removing the seeds, and chop the potato and carrot to the same size (you can leave the skin).
Cut the olives into quarters, set aside.
Heat a saucepan, adding the olive oil, sauté the onion and garlic.
Add the potato and carrot, cover the saucepan for 5 minutes, and leave on medium heat.
Then add the chopped tomato without seeds, stir, and cover for another 5 minutes.
Once all the ingredients have released their flavor, add the tuna, mix well, and cover for 5 minutes.
Add the tomato puree to keep it a little moist, the olives, and the chopped parsley, mix and let it rest for 5 more minutes. Then turn off the heat and set aside.
Grease a rectangular mold of 40x28cm and 10cm high with a little oil.
Roll out the puff pastry until it forms a rectangle double the size of the mold, sprinkling flour to prevent sticking.
Once the pastry is ready, place it in the mold, leaving the other part outside to be able to close it after placing the filling.
Distribute the stewed tuna, trying to press it down so that it compresses and doesn’t fall apart when cut.
Close with the other part of the pastry, and using a fork, press the edges.
Beat the egg in another bowl, and with a brush, coat the pastry. Make holes with a fork on the pastry.
Bake for 45 minutes or until golden brown on the outside and the pastry is well cooked.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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