Galician pie or Tarta de Tuna, classic dish of these dates of Lent and Holy Week. This time I share the recipe of how my Spanish grandmother did it. This is an easy and traditional recipe for this dish.
Ingredients:
For 1 cake of 25cm diameter:
- 2 caps of puff pastry dough
- 1 medium red morrón (190 gr aprox)
- 1 medium green morrón (190 gr aprox)
- 3 medium onions (900 gr aprox)
- 3 cans of oil tuna girls (170 gr each)
- 6 tablespoons olive oil
- 2 sweet pepper paprika
- Salt and pepper
Preparation
1. Chop the onion and the peppers very well, do not be scared by the amount, it will look a lot but then it is reduced by half.
2. Heat the oil in a pan and add the chopped vegetables. Season with a little salt and pepper and cook, stirring occasionally, until everything is cooked, the onion has to be transparent but does not have to disappear, you still have to be able to see the pieces of vegetables.
3. In a bowl, place the tuna tins already drained and crumbled. Reserve.
4. Place the paprika in the pan with the vegetables, stir, cook for another minute and then remove the vegetables from the heat and place them in the bowl with the tuna.
5. Mix everything, check if it lacks salt or pepper and let it rest until it cools. Before using it, notice that it has not been too dry, it has to be left with a little moisture, obviously you do not have to release a lot of liquid, but if you see that you need it, add one or two tablespoons of olive oil.
6. Preheat the oven to 180 degrees. Oil with little oil the base and the walls of the mold that you are going to use and place one of the dough caps, I spread them a little with your hands before placing them in the mold.
7. Above, place the cold filling, this is an important tip, so that the bases of the cakes are cooked well and not gummy, whenever you add the filling must be cold.
8. Fill the filling well, brush the edges of the dough with a little water and place the other dough lid on top. Glue the edges well, cut the excess and make a repulgation around the edge. With the leftover dough, my grandmother always made shapes, leaves, flowers, little fish; I did not inherit that gift so I preferred to leave it smooth.
9. Brush with a little oil (or beaten egg), bring to the oven and cook for 40 to 50 minutes, until golden brown.
