TUNA FISH PIE

Para ver esta receta en castellano, pulse aquí: LAS RECETAS DE ANGELINES

The recipe from today is a tuna pie, which is typical from Galicia, in Spain. The gallega cuisine is famous for its pies, we will try to teach you other ones in the future. It´s also not the authentic one, because today we are not going to prepare ourselfs the pastry. We hope you like our easy version for this pie or empanada! 



(for 8 people):

- 2 package of pastry (better, if it is for pies or empanadas)

- 2 big onions

- 1 red capsicum or pepper

- 1 green capsicum or pepper

- Cherrie type Tomatoes  (you also can use normal ones in pieces)

- Sundried tomatoes

- Paprika

- white wine

- 2 tins of tuna

- 1 egg (we are going to use the yolk only)

- Olive oil

- Salt

- Pre heat the oven, 180 dregrees
- Cut the onions and the capsicums or peppers into julienne strips

First.  Place 2 tablespoons of olive oil in a pan and fry lightly the onion until you can feel it soften.

Second. Then add the green and red capsicums, and move. Also the sundried tomatoes choped into small pieces. While the mixture is cooking place half a teespoon of paprika and a bit of wine. Salt and black pepper to taste. 

Thrid. When the mixture is cooked, add the fresh tomatoes, they will give it more juice.

Fourth.  Place the two tins of tuna and mix it properly. Keep it a bit still until the tuna heats and remove it from the heat, if not the tuna could dry.

Fifth.  Put the pastry on a baking sheet. Because the amount of filling that we have, we could do a big one (placing one pastry for the base, and the other for the top), or two small ones (folding them). 

Sixth.  Spread the beaten yolk of the egg on the top of the pie with a brush, and bake it for 20 min, 180 degrees.

And finished ! Hope you like it! 

Cheers,

Allende

Notes:
- Another version would be to add two hard-boiled eggs in small pieces to the fourth step.
- As you could see, the order of addition is from harder to softer ingredients.