Maltese Tuna Pie

Ingredients

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/4 cup (60ml) ice water 1/4 cup (60ml) ice water
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 can (200g) tuna, drained 1 can (200g) tuna, drained
• 1 cup (240ml) tomato sauce 1 cup (240ml) tomato sauce
• 2 tablespoons capers 2 tablespoons capers
• 1/4 cup (40g) pitted olives, sliced 1/4 cup (40g) pitted olives, sliced
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 18g (Saturated Fat: 8g)
• Carbohydrates: 28g (Sugars: 3g)
• Protein: 12g
• Fiber: 2g
• Salt: 1.2g

Preparation

1. 1.
   In a large bowl, combine the flour and salt. Add the cold butter and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the ice water, a tablespoon at a time, and mix until the dough comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. 3.
   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
4. 4.
   Add the tuna, tomato sauce, capers, olives, dried oregano, dried thyme, salt, and pepper to the skillet. Cook for 5 minutes, stirring occasionally.
5. 5.
   Preheat the oven to 180°C (350°F).
6. 6.
   On a lightly floured surface, roll out the chilled dough into a circle large enough to fit a pie dish. Transfer the dough to the pie dish and press it gently into the bottom and sides.
7. 7.
   Pour the tuna filling into the pie crust and spread it evenly.
8. 8.
   Roll out the remaining dough and cut it into strips. Arrange the strips in a lattice pattern over the filling.
9. 9.
   Brush the top of the pie with the beaten egg wash.
10. 10.
    Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.
11. 11.
    Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Tuna — Use canned tuna in water for this recipe. Drain the tuna well before adding it to the filling to avoid excess moisture.
• Olives — Choose your favorite variety of olives, such as Kalamata or green olives, to add a burst of flavor to the pie.

Tips & Tricks

• For a shortcut, you can use store-bought pie crust instead of making your own.
• Serve the Maltese Tuna Pie with a side of fresh salad for a complete meal.
• Feel free to adjust the amount of spices and seasonings according to your taste preferences.
• Leftovers can be refrigerated and enjoyed the next day, either cold or reheated.

Serving advice

Serve the Maltese Tuna Pie warm as a main dish. Cut it into slices and garnish with fresh herbs, such as parsley or basil, for an extra touch of freshness.

Presentation advice

Present the Maltese Tuna Pie on a decorative serving platter or individual plates. The lattice pattern on top of the pie adds an elegant touch to the presentation.