The rustic tuna and zucchini pie is a quick, delicious savory pie without leavening. The dough is prepared in 10 minutes with a fork, without mixers or electric beaters. I didn’t know what to prepare for dinner and this recipe saved it! Soft, tasty, and delightful, the rustic tuna and zucchini pie is perfect as a main dish or appetizer, also great for a party, buffet, or aperitif, it will be a hit!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 12×12 inch pan
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
Ingredients
- 2 1/2 cups all-purpose flour
- 5.5 oz canned tuna in oil
- 1/2 cup milk
- 3.5 tbsp extra virgin olive oil
- 3.5 tbsp vegetable oil
- 1/2 cup grated Parmesan
- 3 eggs
- 1 zucchini (large)
- 1 packet instant yeast for savory preparations
- to taste salt
- to taste black pepper
- to taste sesame seeds
Steps
● The rustic tuna and zucchini pie is very simple and quick to prepare. First, put the eggs, milk, vegetable oil, olive oil, salt, and black pepper into a bowl and mix with a fork.
● Add the grated Parmesan, flour, yeast, and mix well, ensuring there are no lumps.
● Incorporate the well-drained canned tuna and the zucchinis sliced into very thin, almost transparent slices (I used a mandoline).
● Transfer the mixture into a non-stick, lightly oiled baking dish, level it well and sprinkle some sesame seeds on top.
● Bake the rustic tuna and zucchini pie in a preheated oven at 350 degrees Fahrenheit for about 40 minutes. Use a toothpick to check if it’s done.
Notes:
The rustic tuna and zucchini pie can be kept at room temperature for a few hours or in the fridge for a couple of days. If you prefer not to sprinkle sesame seeds on top, you can omit them.
Other rustic pie recipes HERE
