Dina’s tuna pie

This tuna pie is for Dina who wants to cook a fish pie for our time in isolation in Melbourne!  The fish I had to cook was a fillet of fresh tuna. I added various vegetables that attracted me when I peered into the fridge as well as garlic, ginger and some basil paste. I had intended coriander but the frozen stock I had of it seemed to have lost its flavour. However, the basil paste sufficed and was indeed yummy.  

Ingredients

1/2 red capsicum

2 spring onions 

1 mushroom

2 cloves garlic crushed

2 tsp crushed ginger root

2 tsp basil paste

200 gr fresh tuna

2 sheets frozen puff pastry

Poppy seed

Mode

Remove pastry sheets from freezer to thaw

Preheat oven to 180c

Chop spring onion

Slice mushroom and red capsicum

Crush garlic and ginger

Place one sheet of pastry in baking dish

Add tuna

Arrange vegetables around salmon

Add garlic, ginger and basil paste

Cover with second sheet of pastry

Roll edges to seal

Add pastry forming a Δ for Dina

Sprinkle with poppy seeds

Bake in 180c oven for 45 minutes

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

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

Tuna, red pepper and sweet potato pie

Recently I spent a few days in Torquay and was pressed into service to cook a fish pie. So when I returned to Melbourne fish and pies were on my mind. What was at the shops? Fresh tuna, sweet potato and red pepper! Yum yum!! And there it was.

Ingredients 

350 gr tuna

Half red pepper

Half sweet potato 

1 clove garlic

1 tsp crushed ginger

1 tsp Sambal oelek 

2 sheets frozen puff pastry

Poppy seed

Mode

Preheat oven to 180c

Remove pastry to thaw

Chop sweet potato and microwave for 5 minutes

Roughly chop red pepper

Place one sheet of pastry on base of square baking dish

Add tuna

Place red pepper and sweet potato around the tuna

Crush ginger and garlic and add to the pie contents

Add Sambal oelek

Place second sheet of puff pastry on pie

Press to seal

Sprinkle poppyseeds 

Place in 180c oven for 45 minutes

Tuna and red pepper pie

I can’t believe that I really feel like blogging again! Maybe catching up with Greek foodblogger Ivy Liacopoulou triggered something for me as well as Fiona Doyle! 

So tonight on New Year’s Eve I am cooking a simple pie with fresh tuna, red pepper, coriander and ginger all put together in puff pastry. I know, unbelievably for me, that there are people who abhor coriander but I love the taste so that’s what we have today.

Ingredients 

280 gr fresh tuna

1/2 red pepper

Handful coriander

1 handful coriander

1 teaspoon crushed ginger

2 sheets puff pastry

Poppy seeds

Mode

Take frozen pastry sheets out of freezer

Turn on oven to preheat to 180c

Chop red pepper into large pieces 

Roughly chop coriander

Crush ginger

Place bottom sheet of thawed pastry on base of baking dish

Add tuna fillet

Arrange around tuna the red capsicum 

Sprinkle over chopped coriander

Add crushed ginger

Place second sheet of pastry over  and seal to form pie

Place in oven

Bake for 45 minutes

Serves two!