Light tuna and vegetable pie

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Light tuna and vegetable pie

Light tuna and vegetable pie





Light tuna and vegetable pie
Light tuna and vegetable pie


Ingredients
Number of people
-
6
+

1 ready-made shortcrust pastry

1 can tuna (medium size) in its natural state

10 pitted black olives

2 teaspoons of strong mustard

2 onions

1 medium courgette

1 can of sliced button mushrooms (200g)

1 tomato

3 eggs

1 plain brewed yoghurt

50 g grated gruyère cheese

1/2 cube of degreased vegetable stock

Salt / pepper

Paprika

Basil and laurel




Preparation 
TOTAL TIME: 1 HR
Preparation: 15 min
Cooking time: 45 min
Step 1
Slice the onions, cut the courgette into rings, then pour them into a frying pan with 1/2 glass of water. Keep on high heat, stirring regularly for 10 minutes.
Step 2
Add water during cooking if it starts to stick.
Step 3
Add the mushrooms, pepper, paprika, then crumble the 1/2 cube of broth. Stir. If there is any cooking liquid left in the pan, keep it over medium heat until it has evaporated completely.
Step 4
Cut the olives and tomato into thin slices.
Step 5
Put the dough in a mould with the baking paper, prick it and spread the 2 teaspoons of mustard evenly.
Step 6
Crumble the drained tuna on the dough, then sprinkle with olives.
Step 7
When the vegetables are cooked, spread them evenly over the tuna.
Step 8
Spread the tomato slices over the vegetables.
Step 9
In a bowl, beat the eggs and yogurt, season with salt and pepper. Add the bay leaf and basil.
Step 10
Pour over the vegetables, sprinkle with grated gruyère cheese, and fold the edges of the pie over the vegetables.
Step 11
Bake for 30 minutes at 220°C (thermostat 7).
Author's note
Count 4 to 6 people for a main course and serve with a green salad. For one entry, count 8 shares. Can be eaten cold or hot.

I add my grain of salt






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