If you want to prepare a different and delicious lunch, this tuna pie with potato drizzled with the tasty béchamel sauce and sprinkled with grated cheese is ideal for you! Bon appetit!!!
![Tuna and potato pie on a pie pan](https://www.foodfromportugal.com/content/uploads/2013/10/tuna-potato-pie-3.jpg)
Tuna and potato pie
![Tuna and potato pie on a pie pan](https://www.foodfromportugal.com/content/uploads/2013/10/tuna-potato-pie-3-300x221.jpg)
If you want to prepare a different and delicious lunch, this tuna pie with potato drizzled with the tasty béchamel sauce and sprinkled with grated cheese is ideal for you! Bon appetit!!!
- 200 grams (7 ounces) puff pastry
- 350 grams (12 1/3 ounces) canned tuna
- 400 grams (14 ounces) potatoes
- 2 medium ripe tomatoes
- 1 medium onion
- 50 ml (1/4 cup) olive oil
- Rosemary (to taste)
- Pepper (to taste)
- 1 egg yolk
- 125 grams (4 1/2 ounces) grated cheese
- A few drops of lemon juice
- Salt (to taste)
- Vegetable oil for frying
- 200 ml (about 1 cup) milk
- 2 tablespoons corn starch flour
- 1/2 tablespoon butter
- Pepper (to taste)
- Nutmeg (to taste)
- Salt (to taste)
- For the béchamel sauce:
Place the butter in a saucepan and heat over low heat. When the butter start to melt, add the flour with a little milk and whisk until the flour is dissolved. Gradually add the rest of the milk, increase to medium heat and stir until a homogeneous and creamy mixture, about 10 minutes. - Turn off the heat and season with a little salt, pepper and nutmeg. Mix the seasonings in the sauce and let cool. Béchamel sauce recipe.
- Drain and shred the tuna with a fork; set aside.
- Place the olive oil, the chopped onion and the peeled tomatoes cut into small pieces in a saucepan and cook over low heat until the tomato start to break down, stirring occasionally. Add the tuna and season with pepper and chopped rosemary. Stir and cook about 4 to 5 minutes, stirring occasionally.
- Meanwhile, peel, wash the potatoes and cut into small cubes. Season with salt and fry in very hot oil. When the potatoes are fried, place them in a dish with absorbent paper.
- Add the potatoes to the tuna pan, combine and turn off the heat. Let stand for 5 minutes.
- Combine together the béchamel sauce, the egg yolk and a few drops of lemon juice.
- Preheat the oven to 180ºC (350ºF).
- Grease a pie pan (24 centimeters (9 1/2 inches)) with butter, line with the pastry and prick the bottom with a fork. Pour the tuna and potato mixture over the pastry,
- Turn off the oven and serve with lettuce and tomato salad.
Servings: 4
Prep Time:20 m
Cook Time:1:05 h
Total Time:1:25 h
Ingredients
For the béchamel sauce:
Directions
Tuna and potato pie
Nutrition facts
Serves 4
Per Serving:
% DAILY VALUE
Calories 826
Total Fat 52 g(67%)
Saturated Fat 16.5 g(83%)
Cholesterol 120 mg(40%)
Sodium 448 mg(19%)
Total Carbohydrate 51 g(18%)
Protein 39.5 g