Tuna and mozzarella pie

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Tuna and mozzarella pie

Tuna and mozzarella pie

Tuna and mozzarella pie
Tuna and mozzarella pie

Number of people


1 shortcrust pastry (with its baking paper or enough to grease the mould)

400 g canned tuna

1 scoop of mozzarella cheese

Fresh cream (5 large, well-filled tablespoons)

Mustard (2 tablespoons well filled)

Basil (or other aromatic herb to your taste)

Preparation Printing
Preparation: 10 min
Cooking time: 30 min
Step 1
Preheat the oven to 220°C (thermostat 7-8).
Step 2
Put the dough in the pan on the baking paper. Prick with a fork.
Step 3
Mix the cream and mustard on the dough. Spread the homogeneous mixture evenly over the entire surface of the dough
Step 4
Squeeze the tuna into the sink to remove all the juice. Crumble the tuna on the pie, in a homogeneous layer
Step 5
Cut the mozzarella into slices and place them (nicely, of course) on the pie.
Step 6
Sprinkle with basil.
Step 7
Bake for 30 minutes, let stand for a few minutes and serve hot. Enjoy your meal!
Author's note
It can be served with a green salad, mixed or lamb's lettuce. The recipe tends to be wet: so it is important to spin the tuna well at the beginning, and eventually put it back into the oven for 5 minutes in 5 minutes at the end. The result is a little drier when the dough is pre-baked for 10 minutes before adding the filling. For the same reason, I have never tried to present the pie out of its mold. If you want to present it, it is better to take a nice mold ;o) ;o) ;o) if you have a smaller mold or a slightly larger dough, do not cut it and keep some mozzarella to make a "cheezy crust": cut it into chopsticks, place it on the tour of the pie and fold the extra dough.

I add my grain of salt

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