Tuna Pie

by Siegrid

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  • 1 round puff pastry (bought-ready-to use)
  • Hot mustard (moutarde de Dijon forte)
  • 1 tin (200g) tuna
  • 150g cream (crème fraiche)
  • 4 fresh tomatoes (depends on size)
  • Oregano
  • 150g gratin cheese


  1. Roll the puff pastry and prick it several times with a fork
  2. Apply a thick layer of mustard on the base of the puff pastry (you must not see the pastry anymore)
  3. Mash the tuna with the cream by using a fork
  4. Spread the tuna-cream mix on the pastry
  5. Cut the tomatoes in 1cm thick slices (to be salted to dewater / dégorger)
  6. Dry the tomato slices with a kitchen towel and put them on the pastry
  7. Spread some Oregano over the tomatoes (I had fresh from a garden and dried one)
  8. Spread the gratin cheese on the paste
  9. 220º (pre-heated) 25-30 minutes

Enjoy with a dry white wine, or rosé

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