Coca amb tonyina (Fish pie) Preparation

 Filling: soak the tuna in cold water for several hours this is necessary to leach out the salt dry it and shred it up. Cut the onions and tomatoes and lightly fry them in a frying pan with a little oil.


When they are brown add the chopped parsley, the pine nuts and finally the paprika. Let it all simmer together and add salt to taste.


Dough: put the water and oil with the salt  in a casserole dish. When it begins to boil remove from heat and set aside, once the dough has cooled down a bit add the flour.


Work with a wooden spoon until the dough is firm then without letting it cool down completely roll it out with a rolling pin to get a thickness of half a centimetres. Put the filling in the middle cover with the rest of the dough, crimp the edges and paint with an egg yolk using a brush. Bake for 40 minutes in a strong oven.


Enjoy the delicacy of the Bonfires of San Juan.


(photo blog La Nyora)

Serves 6
Preparation time: 60 min
Difficulty: Medium
  • Dough:
    600g of flour
    2dl of olive oil
    2dl of water
    Salt
    Filling:
    280g tuna in brine
    300g of onion
    300g of ripe tomatoes
    100g of pine nuts
    Olive oil
    1 small sprig of parsley
    1 spoonful of paprika
    Salt

     

     
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