Tuna pie

Its handy to have a can of tuna in your store coupboard. You’ll never know when you might feel the itch for a tuna pie.

So, guess what, one day when I was browsing one of my favourite Estonian foodblog, I found the recipe for a tuna pie (Sille toidublogi). I felt the itch.  After getting some more ideas from an Estonian food cookbook I had, I decided combine my own tuna pie (read: I just wanted to use up the leftover cheese and cream and a few cherry tomatoes I had).

Dough:

75 g butter

150 g flour

1/4 tsp salt

2 tbsp cold water

 

# Whisk soft butter and salt with an electric mixer until nice and fluffy.

# Add flour and water, stir thouroughly and place in a mold. Round-shaped mold would be the best I think.

# I would suggest to pre-bake the dough at 180 degrees C for a couple of minutes. Just because the filling is pretty…liquid I guess is the word. I didn’t pre-bake, but would do it the next time. Or even use a different kind of dough, something more firm. Any suggestions?

Now to the filling, where you are allowed to use your imagination. I used the following ingredients:

1 can of tuna (100 g)

100 g grated cheese

1 smaller onion, chopped

1 smaller bell pepper, chopped

7-8 cherry tomatoes, diced

0.5 tsp salt and a bit of pepper

3 eggs

100 ml sour cream

 

# Fry chopped onion together with the bell pepper until soft.

# Drain tuna and place on the dough. Nicely and evenly, you don’t want to get one piece of pie loaded with tuna and another piece with none.

# Place bell pepper and onion mix on top of tuna. Evenly, of course.

# Mix grated cheese with sour cream and lighlty beaten egg yolks. Season with salt and pepper.

# Beat the egg whites until stiff and carefully add to the egg yolks and sour cream mixture.

# Finally, add the diced tomatoes and pour the filling in the pan.

# Bake at 200 degrees C for about 25-30 minutes. Enjoy with green salad or without any side dish, it tastes lovely by itself anyway.