Neapolitan tuna pie

Greetings to YOU, Culinary & Gourmets! The beloved "Gastronom" tirelessly pleases us with its contests and excellent prizes. And this time, in general, I was pleasantly pleased with the Italian theme! To participate in the Tasty Italy recipe contest, I prepared a simple but very colorful dish - Torta di tonno napoletana, or Neapolitan tuna pie. The taste of this pie is creamy-vegetable, sweet-salty, fishy-spicy, and the texture is soft and at the same time crunchy ... - such an unusual palette of tastes is due to a large number of successfully combined different ingredients both inside the pie itself and in his vegetable "superstructure". Live tasty! Your K.E.

Ingredients

• potatoes (small tubers) 3-4
• green onions (white part) 5-6 pcs.
• puff pastry 500 g
• olives (green or black - optional) 50 g
• sweet corn 100 g
• cherry tomatoes 6 pcs.
• Iceberg salad 60 g
• tuna (in its own juice, 1 can) 200 g
• cream (30%) 150 ml
• red onion 1/2 pc.
• green peas (fresh, only grains) 100 g
• anchovy (fillet) 5 pcs.
• quail egg 3 pcs.
• salt, black pepper - to taste
• olive oil - to taste

Directions

1. Boil quail eggs hard-boiled. Cool, clean.
2. Cut the potatoes into thin slices and cut the green onion stalks (if you wish, you can use the leek, the white part of it). Cut the olives (pitted) across (into 3 pieces). Chop the anchovies finely and cut the tuna into medium-sized pieces. Cut the red onion into thin half rings. Gently mix together green peas, corn, red onions, olives, tuna and anchovies. Divide the resulting fish and vegetable mixture into 2 parts.
3. Roll out the dough into a round pancake and put it in a mold with sides (I used a silicone mold with a diameter of 30 cm with sides 5 cm high). It is important that the dough piece is also formed with the sides flush with the height of the mold. Often prick the dough with a fork (along the bottom of the mold).
4. Put potato slices on the dough (in one row, overlapping), sprinkle with green onion rings on top, add salt and pepper to taste. Repeat the same with the second row - potatoes, onions, salt, pepper - and gently spread heavy cream on this second row of filling. On top of the cream, evenly distribute half of the fish and vegetable mixture prepared earlier (see step 2).
5. Put the pie blank in an oven preheated to 180 ° C. Bake for 35 minutes (until the potatoes are cooked inside the pie.
6. Cut the cherry tomatoes into halves, remove the core from them (tomato pulp with seeds). Fill the resulting "tomato shells" with the remaining fish and vegetable mixture. Tear lettuce leaves into small pieces. Cut the peeled quail eggs into quarters.
7. Cool the finished pie (about 15-20 minutes) and remove from the mold. Place prepared lettuce leaves (in the base) in the center of the pie with a beautiful salad slide, in a circle - quail eggs and cherry tomatoes stuffed with fish and vegetables. Decorate with microgreens. Sprinkle this whole salad slide on top of the pie with olive oil and serve our Neapolitan pie straight away. Its taste is creamy-vegetable, sweet-salty, fishy-spicy, and the texture is soft and, at the same time, crunchy ... - such an unusual palette of tastes has turned out thanks to a large number of successfully combined different ingredients both inside the cake itself and in it salad "superstructure". Live tasty! Your K.E.