Tuna, corn and cherry tomato pie

Name: Tuna, corn and cherry tomato pie
Ingredients: 1 medium onion (150 g); 400 g canned tuna; 2 tablespoons oil; 45 ml water; 2 tablespoons vegetable sauce; 1 tablespoon tomato paste; 1 teaspoon salt; 1/2 teaspoon ground pepper; 4 tablespoons corn kernels; 3 tablespoons grated cheese; 2 phyllo pastry sheets; 1 egg; 2 sprigs of cherry tomatoes

Fish - Tuna, corn and cherry tomato pie by Livia B. - Recipia

Tuna, corn and cherry tomato pie needs a filling that’s cooked down well so the pastry sheets don’t go soggy. It browns on top and stays tender inside, with chunks of tuna and roasted tomatoes. I cut it after a few minutes of cooling, just long enough for it to hold together when served. Prep: 20 minutes. Cook: 40 minutes. Rest: 10 minutes. Total time: 70 minutes. Serves: 2. About 870 kcal and 57 g of protein per serving.

Ingredients

1 medium onion (150 g)
400 g canned tuna
2 tablespoons oil
45 ml water
2 tablespoons vegetable sauce
1 tablespoon tomato paste
1 teaspoon salt
1/2 teaspoon ground pepper
4 tablespoons corn kernels
3 tablespoons grated cheese
2 phyllo pastry sheets
1 egg
2 sprigs of cherry tomatoes

Preparation

1. Peel and finely chop the onion. Open the tuna cans and drain off the oil or liquid. 2. Heat 1 tablespoon of oil in a pan and sweat the onion for 5 minutes, until softened. Add 45 ml of water and the vegetable sauce, then cook over medium heat for 5 minutes, until the liquid has reduced. 3. Add the tuna, tomato paste, 1 teaspoon of salt and 1/2 teaspoon of pepper. Stir and cook for 5 minutes, until no liquid remains in the pan. 4. Take the pan off the heat and leave the filling to cool for 5 minutes. Stir in the corn and grated cheese. 5. Brush the first pastry sheet with 1 tablespoon of oil, place the second sheet on top and fold them in half. 6. Place the pastry sheets in a round 20 cm dish. Add the filling and spread it evenly, then fold the edges of the pastry sheets inward to form a border. 7. Beat the egg until frothy and brush it over the pie. Wash the cherry tomatoes and arrange them on top. 8. Bake the pie at 190°C for 25 minutes, until nicely browned on top. Take it out of the oven and leave it to cool for 5 minutes before serving.

Notes

Tuna packed in its own juices usually makes the filling less greasy than tuna packed in oil, and the larger chunks come through nicely in each slice. If the filling still glistens with liquid after you’ve added the tuna, cook it for a few more minutes; otherwise, the pastry sheets may go soggy underneath. After washing the cherry tomatoes, pat them dry so the water left on their skins doesn’t get onto the pie. The round 20 cm dish keeps the edges snug around the filling. I serve it with a simple green salad, without any other dressing. It keeps in a sealed container in the fridge for up to 3 days, and the pastry sheets gradually soften.