Puff Pastry Potato and Tuna Pie

Here is the recipe for a delicious puff pastry pie with potatoes and tuna, a simple and tasty dish variant that can be served both as an appetizer and as a main course.

Ingredients

• 1 roll of ready-made puff pastry
• 2-3 medium potatoes
• 1 can of tuna in oil (about 150-200g)
• 1 small onion
• 2 tablespoons of extra virgin olive oil
• Salt and pepper to taste
• Fresh rosemary (optional)
• 1 egg for brushing (optional)
• Grated cheese such as Parmigiano (optional)

Preparation

1. Start by boiling the potatoes in salted boiling water until they are soft. Then drain them, let them cool, peel them, and slice them.

2. Meanwhile, in a pan, lightly sauté the chopped onion in the extra virgin olive oil until it becomes translucent.

3. Drain the oil from the tuna and flake it with a fork. Add it to the pan with the onion and let the flavors meld for a few minutes. Adjust with salt and pepper and, if you like, a bit of chopped rosemary.

4. Preheat the oven to 180 °C.

5. Roll out the puff pastry in a baking pan lined with parchment paper, leaving the protective paper underneath. Prick the base with a fork to prevent it from puffing up too much during baking.

6. Evenly distribute the potato slices over the puff pastry, add the onion and tuna sauté on top of the potatoes, and if desired, sprinkle with a bit of grated cheese.

7. Fold the edges of the puff pastry inward to create a raised border and, if you like, brush the border with a beaten egg for a crispy golden finish during baking.

8. Bake the puff pastry potato and tuna pie and let it cook for about 20-25 minutes or until the puff pastry is golden and crispy.

9. Remove the pie from the oven and let it cool slightly before serving.

Trivia

Canned tuna was one of the first preserved foods to be commercialized and today there are countless variants and qualities. In Italy, the tuna used for these preparations is often from the Atlantic or the Mediterranean, appreciated for its firm and flavorful flesh.