The savory tuna and onion pie is a recipe that came about a bit by chance. I prepared it one evening with some leavened dough I had put in the fridge 2 days before, making it very light.
The dough is very simple, and the filling is one of my favorites, enriched with onion, which even for those who don’t like it, will surely enjoy it this way… try it to believe it!!!
A very tall pie, but of course, if you want it lower, just use a larger diameter pan.
Very good when hot, but great cold too, and if you have leftovers, it will be very good the next day as well.
If you make this savory pie, send me the photos and I’ll publish them on my page with your name.
Now all that’s left for you to do is to make it too, and I’m waiting for your comments to know what you think.
Approx. 621 Kcal per person
- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Hours 30 Minutes
- Preparation time: 30 Minutes
- Portions: 6 People
- Cooking methods: Electric Oven
- Cuisine: Italian
Ingredients for the dough
- 300 ml lukewarm water
- 1 1/2 packet dry yeast
- 1 teaspoon salt
- 2 tablespoons sunflower oil
- 530 g all-purpose flour + 40 g for the work surface
- 400 g drained tuna
- 200 g mozzarella
- 3 medium onions
- to taste salt
- 2 tablespoons extra virgin olive oil + 1 for greasing the savory pie
Preparation of the Savory Tuna and Onion Pie
In a bowl, place the lukewarm water and dissolve the yeast, add part of the flour and mix well.
Add the salt, sunflower oil, and complete with the remaining flour until you get a soft, non-sticky ball.
Let it rise in a bowl covered with plastic wrap in a warm place.
Meanwhile, put the oil in a non-stick pan, thinly slice the onions, slightly salt them, and cook until they are soft enough to wilt.
After cooking, transfer them to a small bowl and set aside for the final preparation.
Once the dough has risen, transfer it to a floured work surface and form a ball
divide it in half and create two balls, letting them rise on the work surface for about 20-30 minutes before rolling them out.
Prepare a non-stick or silicone baking pan with high edges of 9.5 inches in diameter, roll out the first dough ball, and create a not too thin sheet of dough, placing it inside the pan so that it covers the entire height of the edge.
Drain the tuna, place it in a bowl, crumble 2/3 of the mozzarella and mix; pour everything inside the pan leveling the mixture.
Crumble the remaining mozzarella on top and then add the onions over the entire surface.
Form the second dough circle and place it to cover the inside of the pie, then with the leftover dough on the edges from the first circle, close the entire circumference, grease the surface of the pie, then prick it with a fork and let it rise for at least 30 minutes.
