Sweet-and-sour pie with Marie-Galante tuna and pineapple
8
people
25 min
preparation time
40 min
cooking time
All ingredients
For the pie:
2 tins of 320 g la belle-iloise flaked Marie-Galante tuna
40 g breadcrumbs
2 discs puff pastry (not pure butter)
200 g peeled pineapple (about 1/4)
For the egg wash: 1 egg yolk and a little water
For the decoration: a few poppy seeds, 1 bean
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An exotic recipe with coconut, peppers, lime and Colombo curry powder
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Let's get started
Total time
60 min
Preparation
25 min
Cooking
40 min
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Step 1Mix the tuna with the breadcrumbs
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Step 2Peel the pineapple and cut into thin slices (1 mm thick) with a mandolin
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Step 3Dry the pineapple slices in the oven at 180 °C (gas mark 5) for 15 min
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Step 4Spread the tuna mixture evenly on the first disc of pastry
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Step 5Place the pineapple slices on top (not too close together) and hide the bean
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Step 6Moisten the edges of the pastry and cover with the second disc
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Step 7Press around the edges with your fingers and make a small hole in the middle to allow the steam to escape
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Step 8Brush with the egg wash (egg yolk + water) so that the pastry turns a nice golden colour when cooked
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Step 9Draw little fish and waves on the top of the Galette des Rois with the tip of a knife (you can also make decorations with pastry trimmings)
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Step 10Finish decorating with a few poppy seeds
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Step 11Bake in hot oven 30 to 40 minutes at 210 °C (gas mark 6)
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Step 12Serve warm
Tips
Instead of the flaked Marie-Galante tuna and pineapple, use flaked Zanzibar tuna and apples.
Other ideas
to capsize your taste buds
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