Savoury dishes
175
Tuna terrine
Preparation time: 90–100 minutes
Serves 8–12
Ingredients
1 large tin of tuna (500 g)
2 large onions
4 tbsp olive oil
1 tbsp sweet paprika
600 g puff pastry
250 g tomato purée
1 tin Piquillo peppers (or bottled sliced
peppers)
2 eggs, hard boiled
For glazing
1 egg
Accessories
Frying pan
Round baking tray 27 cm
Method
Dice the onion and gently fry in a pan
with the olive oil until a pale yellow
colour. Add the paprika, take off the
heat and leave to cool.
Roll out half the puff pastry into a circle
and place in a round baking tray such
that the pastry extends over the sides a
little. Then arrange the fried onions, the
tomato purée and the strips of pepper
on the pastry together with the flaked
tuna and chopped hard boiled egg.
Roll the remaining pastry out into a
circle and place it over the top. Seal the
edges, brush with lightly beaten egg
and place in the oven.
Recommended settings
Oven function: Automatic programmes
Programme: Bakes & gratins \ Tuna pie
Shelf level: see display
Duration: approx. 57 [49] (43) minutes
Alternative settings
Oven function: Conventional heat
[Conventional heat] (Intensive bake)
Temperature: 210–220 [210–220] (170–
180) °C
Pre-heat: yes
Heating-up phase: normal
Shelf level: 1
Duration: 30–40 minutes
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