Sweet-and-sour pie with Marie-Galante tuna and pineapple

8 people
20 min preparation time
40 min cooking time

All the ingredients

  • For the pie:

  • 2 tins of 320g la belle-iloise flaked Marie-Galante tuna

  • 40g breadcrumbs

  • 2 discs puff pastry (not pure butter)

  • 200g 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

Spring selection
Marie-Galante flaked tuna Marie-Galante flaked tuna
(55)
An exotic recipe with coconut, peppers, lime and Colombo curry powder
€12.95
€12.95

Let's get started

Total time
60 min
Preparation
20 min
Cooking
40 min
  • Step 1
    Mix the tuna with the breadcrumbs
  • Step 2
    Peel the pineapple and cut into thin slices (1 mm thick) with a mandolin
  • Step 3
    Dry the pineapple slices in the oven at 180 °C (gas mark 5) for 15 min
  • Step 4
    Spread the tuna mixture evenly on the first disc of pastry
  • Step 5
    Place the pineapple slices on top (not too close together) and hide the bean
  • Step 6
    Moisten the edges of the pastry and cover with the second disc
  • Step 7
    Press around the edges with your fingers and make a small hole in the middle to allow the steam to escape
  • Step 8
    Brush with the egg wash (egg yolk + water) so that the pastry turns a nice golden colour when cooked
  • Step 9
    Draw 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)
  • Step 10
    Finish decorating with a few poppy seeds
  • Step 11
    Bake in hot oven 30 to 40 minutes at 210 °C (gas mark 6)
  • Step 12
    Serve warm
Tips

Instead of the flaked Marie-Galante tuna and pineapple, use flaked Zanzibar tuna and apples.

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