Are you ready to rock and roll your taste buds? Try this Tuna Pie. It's like having a concert in your mouth, with each bite hitting all the right notes. Whether you're jamming out at a party or enjoying a solo snack session, Tune Pie is the perfect accompaniment to your food playlist. So, grab a slice and let the flavors sing!
This savory pie is packed with the perfect mix of flavors - the buttery and flaky puff pastry, the zesty kick of pickled chilis, and the salty goodness of olives.
Ingredients
3.5 OZ / 100 G red bell pepper
2 OZ / 50 G onion
1 EA garlic clove
3.5 OZ / 100 G green pitted olives
2 OZ / 50 G güero peppers (pickled)
3 TBSP olive oil
10.5 OZ / 300 G canned tuna
2 OZ / 50 G tomato puree
2 OZ / 50 G parsley
17.5 OZ / 500 G puff pastry
2 OZ / 50 G egg wash
1 TSP salt
Directions
Cut the tail of the bell peppers and take the seeds out. Cut your güero peppers tails. Cut the onion into quarters. Peel the garlic clove. Chop the parsley.
Add your bell peppers, güero peppers, onion, garlic clove and green pitted olives into the mixing bowl. Close the lid and chop in turbo mode for 5 seconds with the measuring cup inserted.
Add olive oil and tomato puree into the mixing bowl. Close the lid and cook with the measuring cup removed using the sauté mode for 3 minutes.
Drain your tuna and add it to the mixing bowl, along with parsley and salt. Close the lid and mix for 2 minutes / 250°F|120°C / speed 1 / stir. Cool the stuffing down and reserve it for later.
Roll out the puff pastry on a surface and cut it into two large circles, one for the base and one for the top. Place the pastry on a pie dish and pour the filling. Place the pastry top, then cut off the excess pastry and form the edge with your fingers. Make a few cuts on the top and brush it with egg wash.
Bake the pie for 20 minutes at 180°C | 360°F. Cool it down before serving.
