This Potato and Tuna Pie is perfect with both the red potatoes that we used and classic potatoes.
Perfect at room temperature, it can also be served as a single-portion appetizer and will be very appreciated by everyone. The sweet potatoes are perfect with the tuna, and then the avocado adds the finishing touch.
You can easily prepare it a few hours before serving, and I guarantee you will make a great impression, especially if you have guests for dinner, perhaps for the classic end-of-August summer dinner.
An incredibly tasty Potato and Tuna Pie, obviously if you don’t have canned tuna in oil, you can use natural tuna or replace it with salmon.
If you like appetizers with tuna, below I leave you some other delicious ideas to try, and then right after the photo, let’s find out how to prepare these Red Potato and Avocado Pies!!
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Potato and Tuna Pie
- 2 sweet potatoes
- 5.6 oz canned tuna in oil
- 1 shallot
- 2 hard-boiled eggs
- 1 avocado (ripe but firm)
- 2.8 oz sweet corn (canned)
- to taste chopped parsley
- 2 pinches salt
- 1 tablespoon lemon (juice)
Preparation of Potato and Tuna Pie
To prepare the Potato and Tuna Pie, first cook the sweet potatoes by cutting them into pieces.
It’s always better to steam them so they don’t absorb water. Then mash them with a fork, season with salt, and set aside.
Finely chop the shallot, which you can replace with a scallion or half a red Tropea onion.
Chop the hard-boiled egg into small pieces, chop the parsley, and mix in a bowl with the drained tuna, hard-boiled egg, and set aside.
Peel the avocado and mash the pulp with a fork, season with salt and 1 tablespoon of lemon juice, and if you like, add a pinch of black pepper.
Finally, add the drained corn to the potato puree and mix.
Now you have everything ready, so take 3 dessert plates, place an 8/10 cm diameter pastry ring in the center, and make the first layer with the red potato puree.
Make a second layer with avocado, placing a portion of the tuna and hard-boiled egg set aside on top.
Finish with the red potato puree, pressing well, if you want to add an additional touch of color, you can sprinkle with poppy seeds or a few basil leaves.
Gently remove the pastry ring and form the other pies, place them in the refrigerator for at least 1 hour before serving.
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How to store Potato and Tuna Pie
You can store it in the refrigerator for 1 day, preferably sealed in an airtight container.
Other recipes
If you want to see other types of recipes you can return to HOME.
FAQ (Questions and Answers)
What can I substitute for red potatoes?
You can substitute them with regular potatoes.
Can I omit the sweet corn?
Sure, you can omit it.
