Saturday, May 8, 2010

Fiery Tuna Pie

Last week, I organized a seafood night with the people from work. It has been a while that we didn't cook as a group because of the final exam period. Seafood dishes are what we needed to reward ourselves for hard and painful study.

My Mexican friend, Mon made a tuna pie on puff pastry with a twist of spiciness.  If you can't handle the heat, omit the jalapeno peppers.

Preparation Time: 5 mins
Cooking Time: 10 mins
Baking Time: 15 mins
Printable Recipe


2 sheets puff pastry
1 onion, chopped
2 garlic cloves, minced
3 tomatoes, diced
1 Knorr shrimp cube
few sprigs of parsley
2 cans of tuna
Capers to taste
Jalapeno peppers preserved in vinegar to taste


1. Preheat oven to 430F.

2. In a skillet, heat oil over medium-high heat. Cook onions until transparent, add in garlic.

3. Add tomatoes and the Knorr shrimp cube to skillet and cook for 2-3 mins. Add parsley.

4. Add in tuna and capers. Simmer for 2-3 mins. Add in jalapeno peppers with a few drops of the vinegar. Set aside.

5. Butter a round pyrex dish. Roll out 1 1/3 sheets of puff pastry to cover bottom of the dish.

6. Add the fillings. 

7. Roll out the remaining puff pastry. Pinch the edges together and poke holes with a fork on top.

8. Bake for 15 mins or until golden brown.


  1. Vic you forgot to write the oven T (220°C or 430°F)

  2. Thanks for pointing it out, Mon!

  3. I Love Pinoy Tuna Oue!! Bon Pie

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