Entree: Gibraltar – Tuna Pie

Serving Size: 6

Approximate Time

Prep 20 min

Cook 35 min

Additional 10 min

Total 1 hr 5 min

Ingredients

- 2 sheets (8 oz / 227 g each) frozen puff pastry, thawed
- 3 (6 oz / 170 g each) cans tuna in oil, drained
- 3 tbsp (45 ml) olive oil
- 1 large onion, finely chopped
- 1 red bell pepper, seeded and diced
- 2 cloves garlic, minced
- 2 medium potatoes, peeled, boiled and diced (about 10 oz / 280 g total)
- 2 large eggs, hard‑boiled and chopped
- 1 tbsp (15 ml) tomato paste
- 1/2 cup (75 g) pitted green olives, sliced
- 2 tbsp (8 g) fresh parsley, chopped
- 1 tsp (5 g) dried oregano
- 1/4 tsp (0.5 g) cayenne pepper or to taste
- 1 tsp (6 g) sea salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tbsp (15 ml) lemon juice
- 1 large egg, beaten (for egg wash)

Instructions

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large skillet, heat 3 tbsp (45 ml) olive oil over medium heat. Add the chopped onion and diced red bell pepper and sauté until softened, about 6–8 minutes.
3. Add minced garlic and tomato paste to the skillet and cook 1–2 minutes until fragrant. Stir in the drained tuna, breaking larger chunks with a spoon.
4. Fold in the diced boiled potatoes, chopped hard‑boiled eggs, sliced olives, parsley, oregano, cayenne, salt and black pepper. Remove from heat and stir in lemon juice. Taste and adjust seasoning; allow filling to cool slightly.
5. On a lightly floured surface, roll one sheet of puff pastry to fit a 9‑inch (23 cm) pie plate with an overhang. Gently press the pastry into the pie plate; trim if necessary.
6. Spoon the cooled tuna filling into the pastry-lined pie plate, spreading evenly. Brush the pastry rim lightly with beaten egg.
7. Place the second puff pastry sheet over the filling. Trim excess, crimp edges to seal, and cut a few slits in the top pastry to vent steam. Brush the top with remaining beaten egg.
8. Bake in the preheated oven for 30–40 minutes, until the pastry is golden brown and cooked through. Let rest 10 minutes before slicing to set the filling.
9. Serve warm or at room temperature, traditionally with a simple salad or lemon wedges.