Savory pie with tuna in oil and peppers, very simple to prepare, perfect as an appetizer or for a rustic dinner. The base is the classic puff pastry (in this case I used the thick one, more suitable for moist fillings), then add the tuna, sautéed peppers, a handful of olives to taste and a creamy ricotta mixture with a single egg. The savory pie is very tasty, suitable even for summer menus, and it is excellent both warm and at room temperature… try it and let me know!
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven, Stove
- Seasonality: All seasons, Summer
- Energy 257.14 (Kcal)
- Carbohydrates 17.46 (g) of which sugars 0.86 (g)
- Proteins 8.00 (g)
- Fat 17.20 (g) of which saturated 3.90 (g)of which unsaturated 12.31 (g)
- Fibers 0.78 (g)
- Sodium 198.72 (mg)
Indicative values for a portion of 73 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 roll puff pastry (thick)
- 3 oz tuna in oil
- 1 cup peppers
- 1 tbsp Taggiasca olives
- 1 egg (large)
- 7 oz ricotta
- extra virgin olive oil
- salt
Tools
- Pie pan 9.5 inches
- Pan
- Bowl
- Sieve
Preparation
Flake the tuna with a fork and place it in a sieve to remove excess oil.
Clean the peppers by removing the seeds and inner filaments. Cut them into strips and cook them in a pan with a drizzle of oil and a pinch of salt. When they are tender, turn off the heat and let them cool.
In a bowl, mix the beaten egg with the ricotta and a pinch of salt until you obtain a homogeneous cream.
Place the puff pastry in a pie pan with its parchment paper. Fold it along the edges and prick the bottom with a fork.
Pour in the ricotta cream (1) and distribute the tuna, peppers, and olives (2).
Place the pie in a convection oven at 375-390°F and bake for about 30 minutes, or until the pastry is dry and golden. Adjust time and temperature according to your oven characteristics.
The savory pie with tuna and peppers is ready, let it cool for a few minutes before cutting… enjoy your meal!
Tips and Notes
You can omit the olives if you don’t like them.
You can add a few basil leaves or other herbs at the end of cooking.
You can replace ricotta with robiola or cooking cream.
You can use shortcrust pastry instead of puff pastry.
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