Tuna Pot Pie

Name: Tuna Pot Pie
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 Sheets Pie crust; 1/3 Cup Butter or margarine; 1/3 Cup Brunoise onion; 1/3 Cup Brunoise carrots; 1/3 Cup Brunoise celery; 1/3 Cup Frozen green peas; 1/3 Cup All-purpose flour; 1/2 Tsp Salt; 1/4 Tsp Pepper; 1 3/4 Cups Chicken broth; 1/2 Cup Milk; 1 Can Tuna (12oz) in water; 1 Ea. Egg; 6 Oz. Milk; 2 Oz. Extra virgin olive oil; Salt and pepper to taste

Chef Enrico Alaggia

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

This Tuna Pot Pie is different from the ones that you might know. This version uses only a little pie crust cut out into leaves and baked. The tuna paste with the light milk vegetable sauce is just a perfect dinner. It is not just delicious but also looks awesome.

Recipe

PRE TIME: 25 min

COOKING TIME: 10 min

TOTAL TIME: 35 min

4 SERVING

Ingredients:

2 Sheets Pie crust
1/3 Cup Butter or margarine
1/3 Cup Brunoise onion
1/3 Cup Brunoise carrots
1/3 Cup Brunoise celery
1/3 Cup Frozen green peas
1/3 Cup All-purpose flour
1/2 Tsp Salt
1/4 Tsp Pepper
1 3/4 Cups Chicken broth
1/2 Cup Milk
1 Can Tuna (12oz) in water
1 Ea. Egg
6 Oz. Milk
2 Oz. Extra virgin olive oil
Salt and pepper to taste

Directions:

First of all, cut all the vegetable brunoise and squeeze all the water out of the tuna.

Preheat oven at 370 °F/187 °C. Make an egg wash by mixing the 1 egg with the milk.

Cut the pie crust in leaf shape and make incisions in the leaf to make the lines of the leaf. Lay on an oven tray with parchment paper.

Brush the leaves with the egg wash and bake it in the oven for 6 minutes or just until golden brown.

Heat up the tuna in a pot for 4 to 5 minutes on medium heat. Put the tuna and 1/3 of each brunoise vegetable in a stand mixer and start mixing with fast speed with the paddle attachment while drizzling in slowly the 2 oz of oil. Mix for 3 to 4 minutes. The goal is to incorporate air into the mixture and make it fluffy.