I would be a liar if I pretended to have prepared this dish myself. I had planned to, I swear, but my boyfriend Seb just beat me to it. When I came home from work, the pie was ready to be cooked, the oven hot, and even the kitchen cleaned up! So, in honour of my sweetie, I decided to call it the “Tuna-Tomato Pie à la Seb”.
What you need:
- 1 ready-to-cook puff pastry
- 400 g of tuna (canned)
- 3 fresh tomatoes
- 3 onions
- 3 eggs
- A little glass of milk
- Celery salt
- Ground nutmeg
- Dried oregano
- Olive oil
- Grated cheese
- Chop the onions into strips.
- Fry them in a drizzle of olive oil with a pinch of dried oregano. Don’t forget to crumble the oregano between your fingers to enhance its flavour.
- Preheat your oven, 200-220°C.
- Spread out the puff pastry in the pie dish and prick it with a fork.
- Coat the bottom with 1-2 spoonfuls of mustard.
- Spread the fried onions.
- Slice the tomatoes.
- Spread them on the onions; add some celery salt and pepper.
- Spread the tuna on the tomatoes (crumble it between your fingers to avoid lumps).
- Add some more oregano on top of the tuna.
- With a fork, mix three eggs and a small glass of milk. Add celery salt, pepper, a pinch of nutmeg, a pinch of oregano.
- Pour over the tuna.
- Add some grated cheese on top.
- Put the pie in the oven, cook 25-30 minutes at 200-220°C (I cannot be more precise as my oven is an old-fashioned gas oven where temperatures are approximate at the best of times).