Tuna pie. 3 recipes full of flavor and simpler than you think

Fgetting a tuna pie is a lot simpler than you might think. We have three very simple recipes that will help you get your lunches and dinners ready for several days.

We left three proposals, one from Pingo Doce, one from the Continent and one from Nestlé.

Recipes for tuna pie

Sweet Pingo Tuna Pie

Ingredients:
10 ml virgin olive oil
2 garlic tooth
1 unit. onion
100 g naked tomato
50 g tomato pulp
1 c. of tea salt
1 q.b. white pepper
200 g canned tuna
500 g cooked potato
50 g butter
200 ml half-fat milk
1 q.b. nutmeg
1 unit

Method of preparation:
1- Preheat the oven at 180 oC.
2- In a frying pan in olive oil the garlic and onion until golden.
3- Add the chopped naked tomato and tomato pulp.
4-Tempere with salt and pepper, add the tuna and let it pick up in medium heat for 5 minutes, stirring from time to time.
5- Crush the baked potatoes with the help of a veal pass. Put it in a pot with the butter and put it on the fire.
6- Add the milk gradually always stirring vigorously for 5 minutes until you get the consistency of puree.
7- Add nutmeg and book.
8-In a rectangular oven tray, place a layer of potato puree, add the tuna preparation and finish with another layer of puree.
9- Mark the top of the pie with the fork and brush with the beaten egg.
10- Put it in the oven at 180 oC for 15 minutes until golden.

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Continent tuna pie

Ingredients:
1,2 kg of potatoes
400 ml oatmeal drink (you can also use cow's milk)
1 c. margarine soup
1/2 lemon juice
Sal q.b.
Black pepper q.b.
Nutmeg q.b.
For tuna filling:
340 g natural tuna (4 cans)
50 ml of olive oil
1 medium onion
2 garlic teeth
4 c. tomato pulp soup
Sal q.b.
Black pepper q.b.
1 egg yolk

Method of preparation:
1- For the puree, start peeling and washing the potatoes, and put them in a pot with salty water.
2- Take to boil in high heat. When you start boiling, reduce to medium heat and let it boil about 20 to 25 minutes.
3- When the potatoes are cooked, remove the pot from the fire, drain them and crush with a potato crusher.
4- Season with margarine, nutmeg, black pepper, lemon juice and milk.
5- Stir with a wooden spoon and take the light again. When it starts boiling, turn off the fire.
6- For the filling, drain the tuna and shred it with a fork.
7- Place the olive oil, onion and garlic chopped into a frying pan and saute it in a light heat until the onion is golden, stirring from time to time.
8- Add tuna and tomato pulp and season with some salt and pepper.
9- Stir and let cook about 4 to 5 minutes, stirring from time to time.
10- Preheat the oven to 180oC. Uncategorize with margarine an oven tray.
11 – Place a layer of puree, a layer of tuna and finally another layer of puree. Book some mashed potatoes.
12- Brush with egg yolk (beat), place the reserved puree inside a pastry bag to make ornaments on the pie. Brush the ornaments with egg yolk.
13 – Take to the oven until golden, about 35 minutes.
14- Turn off the oven and serve immediately.

Nestlé tuna pie

Ingredients:
250 g of instant potato puree
2 cans of tuna
120 g of cherry tomato
1 chopped onion
oreganos q.b.
200 ml of Cream
1 egg beaten
oil q.b.

Method of preparation: 
Start by mashed according to the pack instructions and book.
Heat the oven at 210 degrees. Stir the onion finely and sauté into olive oil until translucent. Add the broken tomato in 4, the oregano and tuna and let it saute slowly. Once the tomato is soft, add the creams, season to taste with salt and pepper, wrap and hang up.
On a tray to go in the oven, put a layer of mashed potatoes, cover with the tuna saute and cover with the mashed potatoes. Smooth it well, brush it with a beaten egg and bring it to the oven until toast. Serve immediately.