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Wholemeal tuna pie


Wholemeal tuna pie

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Tempo de preparo

40 min(s)


1 servings


  • Egg | 3 unit(s)
  • Whole milk | 250 ml
  • White wheat flour | 1 cup
  • Whole wheat flour | 1/2 cup
  • Corn oil | 100 ml
  • Sweet paprika | 1 teaspoon
  • Black and white sesame mix | 3 tablespoon
  • Chemical Yeast | 1 tablespoon
  • Can of tuna in oil, drained | 1 unit(s)
  • grated carrot | 1 cup
  • Fresh peas | 1/2 cup
  • Cherry tomatoes, halved | 20 unit(s)
  • Ricotta cut into small cubes | 100 g
  • Chopped Onion | 1/2 cup
  • Minced garlic | 1 teaspoon
  • Leek, thinly sliced | 1/2 cup
  • Dried Oregano | 1 tablespoon
  • Sea salt |  to taste
  • Ground black pepper |  to taste
  • Olive oil |  to taste


  1. Start by preparing the filling. In a non-stick skillet, heat a little oil and brown the onion, garlic and leek.
  2. Place this stir-fry in a bowl and add the tuna, carrots, ricotta, tomatoes, peas, oregano, pepper and salt. Mix everything and set aside.
  3. I will prepare the dough. In a blender, beat: milk, eggs and oil. Then add the flour, a little salt and paprika. Beat well until obtaining a homogeneous mass.
  4. Transfer the dough to a bowl and mix in 2 tablespoons of the sesame mix and the yeast gently to incorporate.
  5. In a greased pan, pour the dough, cover with the stuffing and sprinkle a tablespoon of the sesame mix on top.
  6. Bake in a preheated oven at 200ºC for about 40 minutes to bake. (Do the toothpick test)

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