Tuna dishes, Pies

Tuna dishes, Pies

Tuna pie is a tasty, light, satisfying dish. It cooks quickly, and when cooled down it is even more appreciated by almost everyone, because... its smell and taste only intensify when cooled. You can take it with you on the road, on a picnic, etc. Read more about tuna pie .

Recipes for dough products → Pies

Tuna dishes

Almost everyone probably already knows recipes for snack pies with this dough, but maybe someone will need it. Everything is done quickly and the result is a very tasty snack pie. The recipe for the inside can be absolutely anything, a sea of ​​fantasies. This time I have a tuna snack pie.

This sour cream pie with tuna and potatoes was the highlight of the season at a family dinner.

It's a rainy day now, I want to sleep. People have run out of buns. That’s why I went to try out the newest form.

Kulebyaka is a dish of Russian cuisine, which is a closed pie with inside. There are many options for kulebyaka, I suggest making kulebyaka from puff pastry, with tuna and champignons.

A ruddy, crispy puff pastry pie with a tender interior made of fish, rice and eggs can be served as a main course or with tea.

You can take a very satisfying pie with rice and canned fish with you to work or for a walk instead of a sandwich, or you can offer it with a salad or beer. A thin layer of lean dough is baked into a crispy crust, and any canned fish can be used as part of the interior.

To make this pie you will need ready-made puff pastry, broccoli, tuna, eggs, milk and cheese. The usual set of goods, easy production and a delicious pie is ready!

Pies were invented by the ancient Egyptians, improved by the ancient Greeks, and became especially widespread in Rus', including. and fish pies. But tuna pie originated in the coastal countries of Europe, where the fishing of this fish for us has been of great importance since time immemorial. The French and Italians, for example, call tuna meat “veal of the sea” because of its red color and special, completely “non-fishy” taste. Usually in Mediterranean countries they prepare tuna carpaccio - an appetizer consisting of thin slices of raw or boiled fish, served on curly lettuce leaves with capers, hot sauce and a delicate shrimp cocktail. Tuna fillet is also considered an essential ingredient in fragrant mushroom risotto, almost all types of salads, soups and sandwiches.

But tuna is valued not only because of its special taste: its low-calorie meat, incl. and canned, is simply absorbed by our body and contains many vitamins and essential fatty acids.

Any modern housewife must be able to make tuna pie. The recipe for this dish, in various versions, can be found on our website. For example, the following options are popular: tuna and rice pie, tuna and potato pie, tuna and egg pie, open tuna pie. Taking into account the fact that our housewives do not always have the freshest tuna at hand, recipes for canned tuna pie have become widespread. A layer cake with canned tuna is considered more delicious. Tuna pie made from puff pastry is slightly more labor intensive, but the end result is worth it. Relatively not so long ago, the newest recipes for this dish arose, which have now received modern names: stunning tuna pie, jellied tuna pie, tuna pie in a slow cooker. Some aspects of making these dishes are on our website. Be sure to check them out. When presenting tuna pie, we try to include the recipe and photos on the website. If you know how to cook a unique fish pie, tuna is your favorite fish, share this recipe with us. Thank you from our readers is guaranteed for you. We are also interested in your version of the dish called “potato pie with tuna.” Also tell us how you prepare tuna innards for the pie. The secrets to making tuna entrails for pie are varied.

If you decide to make tuna pie, you might be intrigued by our tips:

- in order not to dry out the fish, fillet or tuna carcass can be kept in a consistency of soy sauce and honey half an hour before cooking - three parts sauce to one part honey;

– the best dough comes out if you make it with a special manual dough mixer or with your hands;

– all ingredients for the pie should be cool. An hour before production, you can even put the bowl and other utensils you will be working with in the refrigerator;

– When making pie dough, mix all the dry ingredients first and then add the cubes of butter later.

Tuna Pie "Stunning"

This pie has been on the website since 2010. Can you imagine? Do you understand where it came from? It was written to me on a napkin by a masseuse who came to our house when my daughter was 4 months old for her first massage. She then saw that I was interested in cooking and quickly wrote down a recipe on the first piece of paper that came to hand, saying: “It’s stunning! You must prepare it for the New Year.” Well, I prepared it. And I was left in such ecstasy that I immediately shared it with you.

At the moment I am updating this recipe (and, at the same time, to remind you), plus we made a video version of it with the Dr. Oetker company and my mother. I hope you like it and you will definitely prepare it for your family and friends!

I will also give you 2 options for the dough - one with kefir (that’s what we used in the recipe) and the second option with potato broth. You can choose the dough that suits you best and suits the ingredients.

Ingredients:

Dough 1:
0.5 cups warm potato broth
0.5 cups warm milk
1 packet of dry yeast (11 g)
50 ml vegetable oil
500 g flour
1 tbsp. l. without a slide of sugar

Dough 2:
200 ml kefir
100 ml sunflower oil
1 tbsp.
without a slide of sugar 1 tsp.
salt 1 packet (11 g) dry, rapid-acting yeast
480 g flour (it may take a little more, depending on the type of flour you have)

Interior:
3 (any 150-200 g) cans of canned tuna
1 onion
100-150 g mayonnaise
50-100 g cheese, grated on a large grater

Preparation:

Dough option 1:

Wash and peel the potatoes, boil in salted water. Then pour the water into a glass.

Dissolve yeast and sugar in the broth. If the yeast is fast-acting, then mix it with flour.

Sift the flour into a bowl, add the broth with sugar, and warm milk. At the end, pour in the vegetable oil: you need to create a depression in the dough, pour in the oil, knead, form a ball and beat it (throw the dough on the table a couple of times) Then the dough will “flaky” slightly. The dough should be soft and not actually stick to your hands.

Leave it for 40-50 minutes to come up, knead it and let it come up again.

Dough option 2:

Heat the drink and sunflower oil in a microwave oven or in a water bath. Don't bring to a boil, they just need to become warm. Pour everything into a large container where you will knead the dough. Add sugar and salt, stir with a wooden spoon.

If the yeast is not instant, add it to a warm, watery consistency. If they are fast-acting, mix with flour and also add to the warm mixture. Knead the dough for 10 minutes. The better you knead it, the better it will rise.

Cover the bowl with the dough with a towel and place in a warm space to rise for 1 hour.

Drain the juice from the jar. Grind the tuna with a fork.

Add finely chopped onion and cheese, grated on a large grater, mayonnaise. Mix everything.

Grease a baking dish with a diameter of 28 cm and sprinkle with flour.

Roll out the dough into a circle larger than the diameter of the mold.

Lay out the dough, form the sides. You can simply place the excess dough on the walls and trim it off later. Place the filling in a ring.

Cover with dough. Cut the middle into 8 ray triangles. And we raise all the rays and fix them on the test. Brush with yolk and let rise for 20 minutes.

Preheat the oven to 200C. Bake the pie for 20-25 minutes.

If desired, the finished pie can be greased with melted butter.

And a video recipe from my mother and me! We tried very hard and I hope you will appreciate these baked goods and us.

Canned tuna pie

Ingredients

Chicken egg – 1 pc.

Soft cottage cheese – 100 g

Butter – 70 g

Wheat flour – 250 g

Baking powder – 0.5 tsp.

Interior:

Canned tuna in oil – 1 can

Onions – 1 pc.

Boiled chicken eggs – 2 pcs.

Mayonnaise – 2-3 tbsp.

Salt, pepper - to taste

Additionally:

Egg yolk – 1 pc.

Any kind of sesame – 1 tbsp.

• 246 kcal
• 50 min.
• 50 min.

Photo of the finished dish

Step-by-step recipe with photos

I would like to share with you a recipe for canned tuna pie. Delicious, quite light cake and juicy interior. It is good both warm and cool.

To make a pie with canned tuna, we will prepare the products according to the list.

Grind the cottage cheese with softened butter. Let's add an egg. Stir well.

Then - sugar, salt, flour mixed with baking powder.

Knead soft dough. You may need more or less flour than the indicated amount. The main thing is to ensure that the dough does not stick to your hands. Cover the bowl with the dough with a towel and set aside.

For now, let's take a look at the inside. Drain the oil from the can of fish and place the tuna in a bowl. Let's mash it a little with a fork. Add finely chopped eggs.

Grate the carrots and chop the onion finely. Sauté vegetables in sunflower oil until soft. Let's cool.

Place vegetables, finely chopped dill, and mayonnaise in a bowl with tuna. Salt and pepper to taste. Mix. The inside is ready.

Divide the dough into 2 parts. Roll out one part into a circle, not thinly. Place the cake on a baking sheet lined with parchment. Place the filling on the dough.

Cover with the second part of the dough, also rolled into a flat cake. We pinch around the perimeter. Brush the pie with yolk mixed with water and sprinkle with sesame seeds.

Bake a pie with canned tuna in an oven preheated to 180 degrees for 30 minutes.

The pie is ready. Let it cool a little and you can serve.

Tuna Pie

Plum pie from the New York Times

Apricot and apple jam

Vegetable salad with beets

Chicken roll

Pancakes “Ice and Fire”

Ingredients

general information

Complexity

Average

Number of servings

Step-by-step recipe with photos

Wash and peel the potatoes, boil in salted water. Then pour the water into a glass.

Dissolve sugar in the broth.

Sift the flour into a bowl, add the yeast, add the broth with sugar, and warm milk. At the end, pour in the vegetable oil: you need to create a depression in the dough, pour in the oil, knead, form a ball and beat it (throw the dough on the table a couple of times). The dough should be soft, not actually stick to your hands.

Leave for 40-50 minutes to come up.

Interior:
Drain the juice from the jar. Grind the tuna with a fork. Add finely chopped onion and cheese, grated on a large grater, and mayonnaise. Mix everything.

Grease a baking dish (mine is 21 cm across).
Roll out the dough into a circle larger than the diameter of the mold.
Lay out the dough, form the sides. You can simply place the excess dough on the walls and trim it off later. Since my mold is small, there is little dough left from the sides. Therefore, for a shape with a larger diameter, this amount of dough will be just right.

Place the filling in a ring.

Cut the middle into 8 triangles.

And we lift all the triangles and fix them on the dough.

let rise for 30 minutes, then brush the top of the pie with yolk or milk and place in a preheated oven at 200C. oven. Bake for 20-25 minutes.

If desired, the finished pie can be greased with melted butter.
Bon appetit.

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