Easiest Way to Cook Perfect Tomatoe and tuna pie

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Tomatoe and tuna pie. You may need to bake a bit longer than the recipe directs since. Extremely simple to make and delicious tomato pie, the best of savoury pies. It's actually a cherry tomato pie with canned tuna or a tuna fish pie with.

Tomatoe and tuna pie Chopped tomatoes stew away in the pie allowing their juices to surround the tuna, captivate the salty cheese, and blend together the. Roll out the dough and lay it in a pie dish. Prick the bottom of the pie with a fork and spread mustard on the bottom. You can cook Tomatoe and tuna pie using 8 ingredients and 4 steps. Here is how you cook that.

Ingredients of Tomatoe and tuna pie

  1. Prepare 250 ml of olive oil.
  2. Prepare 250 ml of water.
  3. You need 1 kg of flour.
  4. Prepare 15 g of salt.
  5. It’s of Filling.
  6. It’s 4 of Boiled eggs.
  7. Prepare 500 ml of tomatoe sauce.
  8. It’s 250 g of Caned tuna.

Spanish tuna pie with vegetables on red dish. Coc de tomata, a spanish pie with tomato and tun. Traditional pizza with tuna and vegetables. Fresh chopped tomatoes, basil and onions, topped with mixture of shredded cheese and mayonnaise, baked in a pie shell.

Tomatoe and tuna pie instructions

  1. In a large bowl mix the oil, the salt, with the water and the flour until get a dough. Splid the dough into 4 portions and spread each one into thin coat. After put two of this coats into the mold, and the other two reserve..
  2. For the filling, cut the boiled eggs, add the tuna and the tomatoe sauce, and mix it well..
  3. Add the filling mixture in both molds, and cover them with the dough that we have previously reserved, sealing the edges. With the oven previously heat at 180°C bake for 40 min..
  4. Enjoy!.

Here's one of the best loved recipes on the site—tomato pie! Perfect at the peak of summer tomato season. One of the great things about going on vacation is I get to hang out with. How to Make Impossibly Easy Tuna, Tomato and Cheddar Pie. Add onion; cook, stirring occasionally, until tender.

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