Tuna, coriander and vegetable pie

On this last day of the year I thought I should try to finish 2019 as I want 2020 to be, at least some of the time. So I cooked, wrote a recipe and blogged. So I guess this means that in the New Year I want to cook, write recipes and blog them. I even thought about reviewing my online presence in #blog12daysxmas. It has been a while.

I must confess I was checking my memories on Facebook this morning when I discovered that a few years ago on New Year’s Eve I celebrated by cooking a pie with tuna and coriander. Yum I thought this morning! I will do something similar this year depending on what I find when I go shopping!  This is the result.

Ingredients

2 sheets frozen puff pastry

300 gr tuna

1 spring onion

1/4 red capsicum

1/4 zucchini

1/2 bunch coriander

2 cloves garlic

2tsp minced ginger root

Poppy seed

Mode

Remove pastry from freezer to thaw in advance

Preheat oven to 180c

Place one sheet of pastry in bottom of ovenproof dish

Place tuna in dish on pastry

Chop spring onion and sprinkle over tuna

Chop red capsicum and zucchini and place in dish

Chop coriander and add

Crush garlic and ginger root and add

Place the second sheet of pastry on top and seal edges

Sprinkle poppyseeds on top of pie

Cook in oven for 45 minutes