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White tuna pie


For 8 people

  • 1 400-gram tin of white tuna in olive oil
  • Half a kilo of puff pastry
  • 1 small onion
  • 1 green pepper and half a red pepper
  • 1 glass of tomate frito ('fried tomato' sauce)
  • 1 egg
  • 8 spoonfuls of oil
  • Salt and pepper


  • 01Finely chop the onion and stew in oil with a lid on the pan. Add the chopped peppers and leave for 45 minutes on a low heat (or 15 minutes in the microwave at full power, boiling off the excess liquid over the hob).
  • 02Add the tomate frito ('fried tomato' sauce) and season with salt and pepper. Divide the white tuna into cubes, but not too small.
  • 03With a floured rolling pin, roll out the sheet of puff pastry on a work surface dusted with flour until half a centimetre thick.
  • 04Line a mould (25 x 40 cm) with half of the puff pastry and fill with the white tuna and mixed vegetables. Cover with the rest of the pastry. Trim and seal the edges with water (using the cuttings to decorate the pastry). Pierce to allow the steam to escape and paint the surface with beaten egg. Cook in the oven for 30 minutes at 175 °C.
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