Marina Azul

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Marina Azul

Creamy Tuna Pie with Parsley

Name: Creamy Tuna Pie with Parsley
Prep time: 70 min
Cook time: 70 min
Yield: 8
Cuisine: Internacional
Ingredients: 500 grams flour, for the mass; 250 grams butter, for the mass; 1 tablespoon salt, for the dough (5 g); 1/2 cups Water, 120 ml; 1 tablespoon butter; 1/4 onions, in pen; 1 clove garlic, finely chopped; 8 envelopes Marina Azul® tuna in olive oil; 1/2 cups cream cheese; 1/4 cups manchego cheese; 1/4 cups Nestle media creama; 3 serrano peppers, in thin slices; 1/2 cups corn kernels, yellow; 1/3 cups parsley, finely chopped; to taste salt and pepper; 1 potato, in very thin slices; 1 tablespoon olive oil; to taste salt and pepper; to taste parsley, to decorate

40 mins

30 mins

Half

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Marina Azul

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If you are already tired of eating tuna in the same way as always, prepare this sensational tuna tart that has a crispy crust of butter and has a creamy stuffing of Marina Azul® tuna in olive oil. Dare to try it!

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Ingredients

8 portions

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Preparation

Preheat the oven to 180 ° C.

For the dough, incorporate all the ingredients in the processor until a homogeneous mixture is obtained. Wrap with non-stick plastic and refrigerate 20 minutes.

Spread on a floured surface and line a previously greased and floured pie pan. Chop with the help of a fork and reserve in refrigeration.

For the filling, in a pan over medium heat cook the onion with the butter, add the garlic and the Marina Azul® tuna in olive oil and cook a few minutes until all the liquid evaporates.

Add the cheeses, the half cream and cook until incorporated. Add serrano peppers, elotes, parsley, salt and pepper. Cook until thickened completely and let cool slightly.

Fill the cake with the tuna mixture and arrange the potatoes on the top in a staggered manner. Sprinkle olive oil, salt, pepper and bake about 20 minutes or until the potatoes are browned and the dough is cooked.

Remove from the oven, decorate with parsley and serve.