Galician-Style Tuna Pie

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This rustic double-crust savory pie from northwestern Spain layers a tender olive oil dough around a slow-cooked filling of tuna, sweet onions, peppers, and tomato. Sliced into wedges and served at room temperature, it is the classic tapas-bar treat from Galicia's coastal villages.

Nutrition Facts

Per serving (estimated)

• 540 kcalCalories
• 27 gFat
• 5 gSaturated Fat
• 52 gCarbs
• 4 gFiber
• 6 gSugar
• 21 gProtein
• 620 mgSodium
• 420 mgPotassium
• 90 mgCalcium
• 3.6 mgIron
• 38 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the dough

• 3 1/2 cups (420 g) all-purpose flour
• 1 tsp fine sea salt
• 1 large egg
• 1/2 cup (120 ml) extra-virgin olive oil
• 1/2 cup (120 ml) whole milk, lukewarm
• 2 tbsp dry white wine
• 1 tsp active dry yeast dissolved in the milk
• 1 tsp sweet paprika (pimentón dulce)

For the tuna filling

• 3 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced
• 1 red bell pepper, finely diced
• 1 green bell pepper, finely diced
• 2 ripe Roma tomatoes, grated (skins discarded)
• 1 tsp sweet paprika
• 1/2 tsp smoked paprika (optional)
• 2 cans (5 oz / 140 g each) Spanish tuna in olive oil, drained and flaked
• 1 hard-boiled egg, sliced
• 1 1/2 tsp fine sea salt, plus more to taste
• Freshly ground black pepper
• 1 egg, beaten with 1 tbsp water (for egg wash)

Directions

1. In a large bowl, whisk the flour, salt, and paprika. Make a well in the center and add the egg, olive oil, yeast-milk mixture, and wine. Stir with a wooden spoon until a shaggy dough forms, then turn out and knead on a lightly floured surface for 8 to 10 minutes until smooth and elastic. Wrap in plastic and rest at room temperature for 30 minutes.
2. While the dough rests, make the filling: heat 3 tablespoons olive oil in a wide skillet over medium-low heat. Add the onion and cook gently for 12 to 15 minutes until translucent and soft but not browned. Stir in the red and green peppers and cook another 8 minutes until softened.
3. Add the grated tomato, both paprikas, salt, and pepper. Simmer over medium heat for 10 to 12 minutes, stirring often, until the mixture is thick and any standing liquid has cooked off. Remove from the heat, stir in the flaked tuna, and let the filling cool completely to room temperature.
4. Divide the rested dough into two portions, one slightly larger than the other (about 60/40). On a floured surface, roll the larger portion into a 14-inch round and lift it onto a parchment-lined baking sheet or a 12-inch round pan.
5. Spread the cooled filling evenly over the dough, leaving a 1-inch border. Arrange the hard-boiled egg slices on top, then fold the border up over the edges of the filling to create a rustic rim.
6. Roll the second portion of dough into a 12-inch round and lay it over the top. Press the edges firmly to seal, then crimp with a fork or twist the dough to form a decorative border.
7. Brush the top generously with the egg wash and cut 3 small steam vents in the center with a sharp knife. Bake in a preheated 375°F (190°C) oven for 40 to 45 minutes until the crust is deep golden brown and sounds hollow when tapped.
8. Slide onto a wire rack and cool for at least 30 minutes before slicing into wedges. Serve warm or at room temperature, ideally with a simple green salad and a glass of chilled Albariño or dry white wine.

Cook’s Notes

• Always cool the filling completely before assembling, or it will melt the dough fat and create a soggy bottom crust.
• Use good Spanish tuna packed in olive oil for the richest flavor; rinse it briefly if packed in brine or water.
• Traditional recipes often use lard instead of olive oil in the dough for an even flakier result; substitute 1/3 cup lard for an equal amount of olive oil if desired.
• Do not skip the steam vents in the top crust or the filling may bubble up and break through the pastry.
• The pie keeps beautifully at room temperature for a day and tastes even better the next day once the flavors meld.

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