Torta de atún – tuna pie
A double-crust pie – a torta, as Uruguayans call it – filled with tuna, softly fried onion and red pepper, tomato, egg and grated cheese, baked until golden. It is eaten warm or cold with a salad, and is also made in the style of a Galician empanada.
- 1 h 35Time
- 33 minHands-on
- 4Portions
- 36 gprotein per portion
- 830kcal per portion
Ingredients for 4 portions
- 2Yellow onions
- 1Bell pepper, red
- 1 cloveGarlic
- 2 tbspRapeseed oil
- 200 gCrushed tomatoes
- 1 tspOregano
- 350 gTuna, 2 tins, drained
- to tasteSalt
- to tasteBlack pepper
- 3Eggs, for the filling
- 50 gGrated cheese
- 2 sheetsReady-rolled shortcrust pastry
- 1Egg, beaten, for brushing
Method
- Heat the oven to 200 °C. Chop the onions, pepper and garlic.
- Heat the oil in a frying pan and gently fry the onions, pepper and garlic over a medium heat for 10 minutes, until soft.
- Stir in the crushed tomatoes and oregano and cook for 5 minutes, until thick. Take off the heat, stir in the flaked tuna and season with salt and pepper.
- Leave the filling to cool for 10 minutes.
- Beat the eggs with the grated cheese and stir into the filling.
- Line a pie dish of about 26 cm with one sheet of pastry, add the filling and cover with the second sheet. Crimp the edges together and prick the lid with a fork.
- Brush the pie with the beaten egg and bake in the middle of the oven for 35–40 minutes, until golden brown.
- Let the pie rest for 10 minutes before cutting.
