Tuesday, October 22, 2013

Anna Sultana's Tuna Pie, Maltese Style

About a week ago I posted Ma's recipe for Baked Tunny.
Looks like it's become a popular recipe.
It's one of the month's top posts.
That's great to see.


That post has some information on big tunny and little tunny. 
Yes, there is such a thing as little tunny.
I'm not making some kind of gangster joke.
Yes, I miss Carmela and the boys, too.

Fresh tunny, big and little, isn't easy to find in some areas.
Like around here in Winnipeg.
This being the bald prairies and all.

But, if you can get tunny here's another recipe.
And if you can't, so it goes.
You can precook a few thick slices of fish.
As this recipe calls for cooked fish, it's also a nice way to use leftovers.

Hints:

If you're substituting canned tuna, do the math so you get about 500 grams 
(a little more than a pound).

If you've just caught a fresh little tunny, don't forget that they should be bled 
and iced soon after being caught.
After the fresh little tunny has been prepared, slice and fry the fish steaks in oil 
and remove the bones.
Then continue with the recipe.

Aubergine is another name for eggplant.
Some folks find eggplant has a bitter taste.
Slice the eggplant about 1/2 inch thick and place the slices on a paper towel.
Sprinkle the slices with salt and let sit 15 minutes.
Then wipe off the salted surface.
It helps.

The cauliflower should be cleaned and cut into florets, hopefully about the same size.
That way they'll cook evenly.


                        Tuna Pie

Serves 4

In a large saucepan fry
1 large onion, diced
Add
4 large tomatoes, quartered
2 green peppers, chopped
1 aubergine, sliced and prepared (see above)
1 small cauliflower, prepared

Add
500 g fresh tuna which had been cooked or canned
100 g green olives
1/2 teaspoon pepper
1/2 teaspoon salt


grease 9 inch pie pan          
preheat oven to 400º           

Line the bottom and sides of the greased dish wish
with 3/4 of 400 g flaky or puff pastry

Spoon fish vegetable mixture into the pie dish.

Cover the mixture with the remaining 1/4 of the flaky or puff pastry.
Brush with 
milk or beaten egg
Prick all over with a fork.
Bake 30 minutes or until golden brown.

Tuna pie is best hot.
But it's also handy for a picnic.

2 comments:

  1. Hi Margaret, people do say the kiwifruit skin is edible - but I don't eat it myself. It is probably packed with nutrition but it is fuzzy. Cheers

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  2. Hi, Carole,
    Thanks for clearing that up. With all the 'Don't peel! the skin on potatoes, apples, etc is packed with vitamins' info out there, I was wondering if the kiwi's skin was also nutritious.
    Be well!

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