It is an exquisite fresh dish, with low caloric content, combined with seasonal ingredients. You can perfectly accompany a picnic or a meal in the garden with friends and a rich white wine.
Preheat oven 140 ° C or medium flame. Wash and disinfect all vegetables, drain.
Reserve the puff pastry at room temperature.
Strain the tuna, leave a little water of origin.
Finely chop the onion and garlic, and the parsley, reserve.
Chop in small boxes of 1cm approx. the tomato, removing the seeds, of equal size we chop the potato and the carrot (you can leave the shell). Cut the olives in 4, reserve.
Heat a saucepan, add the olive oil, season the onion and garlic.
Add the potatoes and carrots, cover the pan for 5 minutes, leave over medium heat.
Then add the chopped tomato without seeds, move and leave covered for another 5 minutes.
Once all the ingredients have released their flavor, add the tuna, mix well and cover 5 minutes.
Add the tomato puree so that it is a little moist, the olives and the chopped parsley, move and let rest 5 minutes more. Then we put out the fire and reserve.
We grease a rectangular mold of 40x28cm and 10cm high with little oil
Stretch the puff pastry, until making a box double the size of the mold, spreading flour to avoid sticking.
Once the pasta is ready, we place it in the mold, so that the other part is on the outside, so that we can close it after placing the filling.
We distribute stewed tuna, trying to press so that it is compressed and does not fall apart when splitting.
Close with the other part of the pasta, and with the help of a fork, press the edges.
We stir the egg, in another bowl, and with a brush we varnish the pasta. We make holes with a fork over the pasta.
Bake for 45 min. or until golden brown on the outside and well cooked pasta.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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