This Mediterranean recipe was passed down to me by my mother. It is extremely simple, and a great example of how just a few ingredients, cooked correctly can be so flavorful. I used store-bought pie crust for this one, but of course if you are good at making your own, it will only help the final result of this dish. It is great for a light lunch, paired with a tossed salad, or with a good soup, like a creamy tomato basil.
from: ricardo felintor in copenhagen dk
original recipe from: ana montero
- pie crust - 2
- olive oil - 1 tbsp
- tomatoes - 1 1/2 pounds (800 g), red, ripe, peeled and quartered
- tuna - 3 cans, drained
- salt and pepper - use very generoulsy
- Pre-heat your oven to 200 °C (400 °F).
- Line a greased pie pan or casserole dish with one of the pastry sheets, poking vent holes in it with a fork.
- To peel the tomatoes, mark each one with an x across the bottom, put in a boiling water bath for 1 or 2 minutes, then remove and peel easily under running cold water.
- Heat the olive oil in a medium/large skillet, and sautee the onions over medium high heat, stirring frequently, until they lose most of their liquid – about 10 – 12 minutes.
- When most of the liquid has evaporated, add the tuna, salt and pepper, stirring to combine well, and cook for 1 – 2 minutes, until the tuna has absorbed all of the remaining tomato liquid.
- Pour the mixture into the prepared pastry dough, then top with the second sheet of dough, sealing the edges tightly and decoratively. Poke holes again with a fork on the top sheet.
- Bake in the heated oven until the dough turns golden, about 25 – 30 minutes.