Tuna pie
======== 2024-02-05


Inspired from: Tarte au thon

Comment: Preferably use a pie plate with high edges, like for quiche.
A good technique to precook the dough is to put the dough in the mold, then make holes in the bottom with a fork as normal, arrange a parchment paper in the pie and fill it with dry beans (or other weight), which you can recover once the dough is cooked (25 mn, 180C CT). I use here 2 eggs for the filling, but if your mold is really high-rimmed (> 2.5 cm), use 3 eggs, 2 dl cream and 2 dl of milk and maybe a little more tuna. Do not forget to butter and flour the mold or (which is unsightly) to dispose a sheet of parchment paper under the dough. Cut the tomatoes in thin slices, otherwise it is difficult to produce 4 slices per tomato.

Ingredients:
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1 precooked dough (180C 25 min convection heat) in a pie plate with a high edge of 28 cm in diameter.

2 eggs
1.5 dl milk
1.5 dl cream
~300 + g tuna drained
1 onion
2 tomatoes
1 tablespoon slightly rounded cornstarch (Maïzena)

grain mustard
nutmeg
S + P


Preparation:
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Prepare the filling: beat together the eggs, the milk, the cream, some gratings of nutmeg (1/2 nut), cornstarch, salt (enough as the tuna is not salted) and pepper, set aside.

Slice the onion finely in strips then sweat with a little EVOO and salt in a pan. Reserve.

Peel (opt) the tomatoes, then cut them to have 8 nice slices (~ 4 mm thick).
Seed the rest and cut into small cubes.

In the precooked dough, spread a thin layer of grain mustard (old style mustard).
Then spread over the onions, then the tomato dice on the onions.
Spread the crumbled tuna over, and pour the filling. Arrange the 8 slices of tomatoes on top, around the edges, and bake at 180C CT for 30 to 35 minutes.

Serve with a green salad.