Perfect for a terrace lunch, the Rustic Tuna and Cherry Tomato Pie is delicious even at room temperature.

An upside-down rustic pie that’s beautiful to look at and delightful to eat. As I always say, “easier done than said,” you’ll see that you’ll prepare it in a flash, and then, of course, it disappears from the table just as quickly.

With only a few simple quality ingredients, starting with tuna in oil in glass jars, you’ll make a great impression.

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A very simple dough with baking powder, so no waiting for it to rise, just the time needed to prepare the filling and into the oven it goes.

We often prepare it happily to take to a picnic, just cut it into portions in a cake holder, and voilà, especially because it doesn’t need refrigeration while you transport it.

Additionally, this time I’m leaving you the step-by-step photos so you won’t miss any steps. So what are you waiting for? Prepare it immediately and maybe let me know in the comments below what you think and how it turned out.

DID YOU KNOW:

Up here, where the lens is, you can click on “SEARCH”🔎, and you can write the ingredient that when you open the refrigerator door, you find there, or in your pantry,

you’ll have the chance to access hundreds of recipes with the ingredient you’ve chosen.

YOU’LL BE AMAZED.

Since I know you like rustic pies and savory pies in general, here are some other delicious ideas to prepare during this time, and then immediately after the photo, we’ll find out how to prepare this Rustic Tuna and Cherry Tomato!!

Difficulty: Easy
Cost: Economical
Rest time: 30 Minutes
Preparation time: 20 Minutes
Portions: 6
Cooking methods: Electric oven, Stove
Cuisine: Italian
Seasonality: All seasons

Ingredients for the Rustic Tuna and Cherry Tomato Pie

2 cups all-purpose flour (or self-rising if you prefer)
1 packet baking powder (for savory pies or pizzas)
2/3 cup sparkling water (cold from refrigerator)
2 pinches salt
as needed herbs (mixed like rosemary, sage, oregano)
5.3 oz cherry tomatoes
8.8 oz canned tuna in oil (drained)
2 red onions (large)
7 oz mozzarella for pizza
2.8 oz sun-dried tomatoes in oil
2 pinches salt
as needed black pepper (ground)
Half teaspoon dried oregano

Tools

1 Cake Pan springform pan 9 inches in diameter for 6 people
1 Pan
2 Bowls
1 Cutting Board

Preparation of Rustic Tuna and Cherry Tomato Pie

First, to prepare the Rustic Tuna and Cherry Tomato, make the dough by sifting the flour in a bowl, adding the baking powder and sparkling water, and mixing with a spoon.
Add salt and herbs and mix until you have a smooth and fairly soft dough since it’s very hydrated. Let it rest covered for 30 minutes.
Meanwhile, cut the cherry tomatoes in half and season with salt, pepper, and dried oregano, set aside.
Peel and roughly slice the onions, then heat a pan with a little extra virgin olive oil.
Stew the onions for 5 or 6 minutes, then incorporate the canned tuna drained and break it up with a wooden spoon.
Continue cooking for another 10 minutes until the onions are very tender and the tuna has broken up.
Add the sun-dried tomatoes in oil, roughly chopped, and stir to flavor everything.
Season with salt, pepper, and dried oregano to taste.
Preheat the oven to static mode at 428°F and line a 9-inch springform pan with parchment paper at the bottom.
Arrange the cherry tomatoes with the cut side down to cover the surface.
Pour the filling of onions and tuna over the cherry tomatoes.
Cut the mozzarella into coarse slices and distribute it to cover the entire pan.
Pour the dough prepared earlier and spread it with your fingertips.
You’ll see it’s a very soft dough and that’s fine, you need to reach the edge of the pan.
Bake the Rustic Tuna and Cherry Tomato in the center rack of the oven, cooking it for at least 35 minutes. Always check the degree of browning because each oven varies.
Remove from the oven and let it cool down for at least 30 minutes before removing it from the mold.
Then remove the springform rim, place the serving plate on top, and flip the Rustic Tuna and Cherry Tomato, removing the parchment paper if it clings.