recipes
Rustic vegetable pie with tuna
Serves: 4-6
2018-02-15
Ingredients
- 2 Cans tuna (3 Leaves)
- 1 aubergine(diced
- 2 zucchini diced
- 2 bell peppers diced
- 2 onions sliced
- 2 cloves garlic finely chopped (Fresco)
- 1 large tomato
- 1 cup peas
- 1 large potato, diced and boiled
- Fresh mint and parsley
- 1 tsp dried oregano (AJS Ltd.)
- 1 tsp tomato paste
- Fresh seasoning
- 1 tsp sugar
- 600g puff pastry
- 1 beaten egg
- Extra virgin olive oil (Borges)
Method
Fry the onions and garlic in enough olive oil, next add the aubergine and bell peppers for a couple of minutes. Next add the zucchini and herbs, season with salt and pepper. Stir in the tomato paste and sugar; pour in enough water to moisten the mixture. Set to simmer for a couple of minutes. Take off from heat, allow cooling slightly. Mix in the potatoes, peas and tuna. Roll out the puff pastry and cover a pie dish, fill in with the veg-tuna mixture. Cover with the remaining puff pastry. Brush the surface with the beaten egg. Bake in a pre-warmed oven at 180⁰c for 30-40 minutes.
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