Italian cuisine
Medium

Tuna Pot Pie

Tuna Pot Pie
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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:
1
First of all, cut all the vegetable brunoise and squeeze all the water out of the tuna.
2
Preheat oven at 370 °F/187 °C. Make an egg wash by mixing the 1 egg with the milk.
3
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.
4
Brush the leaves with the egg wash and bake it in the oven for 6 minutes or just until golden brown.
5
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.
6
In a pot melt the butter on medium heat and put the rest of the onion and sweat it for 4 minutes.
7
Now add the carrots and the celery to the pot and cook for another 4 minutes.
8
Add the flour and mix until absorbed and after 2 minutes add in the milk and right after adding the chicken broth.
9
Now add the peas and cook for 5 minutes. Season with salt and pepper towards the end of the 5 minutes.
10
Compose the plate-making layer between pie crust, tuna, and chicken base. Enjoy! :)
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