Fresh tuna and vegetable pie

Another evening another pie? Well maybe. But I use this blog to document what I cook so that’s how it is. Last week I had a delicious beef pie at a favourite pub and I can’t begin to think how I might emulate that. But I am going back next week to investigate further. However, I enjoy cooking pies with fish and can do it myself!

Today what caught my eye while shopping was some fresh tuna. Yum! Fresh tuna, some vegetables, with garlic and ginger in puff pastry was what I thought as I shopped. And so it was! The added pleasure with the tuna is that tuna always reminds me of Greek (and Mycenaean) colonization following the tunny schools to the Black Sea and my mind has been involved with the Black Sea recently. 

Ingredients

260 gr fresh tuna

2 sheets frozen puff pastry

1/2 zucchini

1/4 red pepper

2 cloves garlic

2 teaspoons crushed ginger root

Poppyseed

Mode

Preheat oven to 180c.

Remove pastry from freezer to thaw.

Meanwhile crush the garlic and ginger

Julienne the zucchini

Chop the red pepper into 4-5 pieces

Place one sheet of the pastry in the bottom of baking dish

Add the tuna 

Place the vegetables on top and around the tuna

Add the garlic and ginger

Place the second sheet of pastry on top

Fold the edges to seal

Sprinkle with poppyseed

Bake in 180c oven for 45 minutes