If you love simple but bold flavors, this Rustico with Onions, Tuna and Olives is the perfect recipe for you. A homemade, genuine and fragrant dish, prepared with a dough made at home using extra virgin olive oil, flour, water and a pinch of salt.
I chose to use a homemade dough instead of classic puff pastry to achieve a more genuine and lighter result, without sacrificing flavor. A simple base, made with few ingredients, that brings out the filling even more.

The dough for this Rustico with Onions, Tuna and Olives is easy and quick: it is worked by hand until you get a soft and elastic consistency, with no need for rising. The EVO oil gives aroma and a slightly crispy exterior and a soft interior, making this rustico irresistible from the first bite.

The filling is rich and flavorful: the onions, slowly cooked until sweet and soft, pair perfectly with the tuna and the olives, creating a truly special flavor balance. It’s a classic Mediterranean combination that always wins.

For this preparation I decided to cook it in an Air fryer, achieving a golden and crispy surface in a short time. Alternatively, you can easily bake it in a traditional oven: just preheat and cook until golden for an equally tasty result.

Perfect served warm or lukewarm, this rustico is ideal for a casual dinner, a quick lunch or to take away for a picnic or a day at the beach. Sliced, it is also great as an appetizer or snack.

The Rustico with Onions, Tuna and Olives is a simple, economical and flavorful recipe that smells of home and tradition.

You might also be interested in these recipes 👇🏻

Difficulty: Easy
Cost: Budget-friendly
Rest time: 1 Hour
Preparation time: 20 Minutes
Cooking time: 35 Minutes
Portions: 6
Cooking methods: Electric oven, Air fryer
Cuisine: Italian
Seasonality: All seasons

Ingredients

Ingredients for a 9.4 in (24 cm) pan

2 1/3 cups all-purpose flour (about 300 g)
3 tbsp extra virgin olive oil
1/2 cup water (cold)
1 tablespoon fine salt (coffee spoon)
3 onions (yellow, white or red)
4.6 oz tuna in oil (drained (about 130 g))
3.5 oz Taggiasca olives
1.2 oz sharp provolone (grated (about 35 g))
2 tsp anchovy paste (or 3 anchovy fillets in oil)
to taste salt
to taste black pepper
1 dried red chili pepper
1 drizzle extra virgin olive oil

Tools

Suggested tools

1 Air fryer
1 Frying pan
1 Cutting board
1 Knife
1 Bowl
1 Kitchen scale
1 Rolling pin
1 Baking pan 8.7/9.4 in

Steps

Preparation of the Rustico with Onions, Tuna and Olives

Meanwhile, in a bowl pour the flour, extra virgin olive oil and salt. Start mixing with a fork.
Add the water little by little, continuing to mix first with the fork and then with your hands, until you obtain a smooth and elastic dough.
Shape into a ball, wrap it in plastic wrap and let it rest in the refrigerator for about 1 hour.
Start by peeling and slicing the onions into not too thin slices. In a pan pour a drizzle of extra virgin olive oil and add the chopped chili. Add the onions and let them lightly brown.
Add a little water to help cooking, then incorporate the anchovy paste or fillets. Continue cooking until the onions are soft.
Turn off the heat, let cool for a few minutes and then add the tuna and the olives. Mix well.
Grate the provolone, add it to the mixture and adjust with salt and pepper. Mix everything and set aside.
After the resting time, take back the dough and divide it into two parts: one slightly larger and one smaller.
On a lightly floured surface, roll out the two dough portions with a rolling pin, obtaining two discs: the larger one will serve as the rustico base, while the smaller one will be used to cover it.
Grease a baking pan and line it with the larger disc. Prick the bottom with the tines of a fork to prevent it from puffing up during cooking.
Spread the filling evenly over the base, leveling it well.
Cover with the smaller disc, then seal the edges carefully. Brush the surface with a drizzle of extra virgin olive oil.
Cooking:
– in the Air fryer: preheat the air fryer for 2–3 minutes, then cook at 356°F for about 35 minutes using the “bake” program.
– in the Oven: preheat to 374°F/392°F and bake for about 40–45 minutes, until golden.
And here is your golden and fragrant rustico, ready to enjoy: let it cool for a few minutes, then slice and serve! 😋
Did you like this recipe? You can rate it by giving lots of stars 🌟🌟🌟🌟🌟 after the tips section!

Follow me on Facebook too! Here’s my page 👉🏻Amiche Friggy e Non Solo
and join my Facebook group ➡️Ti strappo una ricetta

Follow the Amiche Friggy e Non Solo channel on WhatsApp to always stay updated by clicking the red link 👉🏻 Amiche Friggy e Non Solo WhatsApp Channel or enable the push notifications in the box inside the recipe; you will be notified every time I post something new 😊

You can also find me on Instagram – YouTube – TikTok
If you want to discover all the other recipes on my Blog click to return to the Home

Storage

Store in the refrigerator, well covered, for 2–3 days. Before serving you can reheat it slightly in the oven or in the air fryer to restore crispness. It is also possible to freeze it already cooked: just thaw and reheat when needed 👍

Variations

– For a Vegetarian version, remove the tuna and anchovies and add sautéed zucchini, eggplant or peppers. You can enrich it with scamorza or well-drained mozzarella.

– You can replace the tuna with crumbled and browned sausage, or add some diced speck or bacon.

– Use store-bought shortcrust pastry or puff pastry for a quicker version; you will need 2 sheets.

– You can also use a 22 cm pan: you will get a slightly taller rustico (approx. 8.7 in).