Tuna & Potato Pie
It’s a kind of Shepherd’s Pie, but tuna version.
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Ingredients:
3 Cans Blue Angel Tuna
1tsp Olitalia Extra Virgin Olive Oil
1 Onion
2 Garlic Cloves
2 Small Carrots
1/2 Chili Pepper
50g Frozen Peas
200g Cherry Tomatoes
30g Sliced Olives
Fresh Parsley
3 Potatoes
1tbsp Butter
1 Egg Yolk
Salt & Pepper
Directions:
In a saucepan, fry the onion and garlic in olive oil until the onion becomes soft.
Add the chopped carrot, chili, and sliced cherry tomatoes.
Cook for about a minute then add the tuna, olives and peas.
Season with salt & pepper, sprinkle the chopped parsley and cook for one minute.
Turn off the heat and let them cool off a bit.
Boil the potatoes in salted water until soft (about 15 minutes) then mash them up with the butter, and the yolk.
Transfer the tuna mix into a pie dish then coat it with the potato mixture.
Bake in a preheated 220°c oven for about 25 minutes or until the top is lightly browned.
