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Tuna Belly Pie with Vegetables and Egg




40 Minutes



This creative twist on a savory pie is ideal for any gathering, whether it's a sunny brunch or a relaxed family dinner. Our northern white tuna belly in olive oil brings a rich, delicate flavor that complements the fresh, vibrant vegetables and creamy egg filling perfectly.


  • 1 Tin of Olasagasti Bonito del Norte (White tuna) belly in olive oil
  • 1 large eggplant, sliced
  • 1 red bell pepper, sliced
  • 1 zucchini, sliced
  • 2 ripe tomatoes, sliced
  • 1 onion, thinly sliced
  • 2 garlic cloves, finely chopped
  • 4 eggs
  • 1/2 cup heavy cream
  • Extra virgin olive oil
  • Salt and pepper to taste
  • Fresh parsley, chopped for garnish


  1. Prepare the crust: Preheat the oven to 350°F (180°C) and roll out the shortcrust pastry in a pie dish and prick the base with a fork. Bake for about 10 minutes until slightly golden. Remove from the oven and set aside.
  2. Cook the vegetables: In a large skillet, heat a bit of olive oil and add the onion and garlic. Sauté over medium heat until golden.
  3. Add the eggplant, red bell pepper, and zucchini slices to the skillet. Cook until the vegetables are tender. Season with salt and pepper to taste.
  4. Assemble the pie, evenly spread the cooked vegetables over the pie crust
  5. Place the tomato slices on top of the vegetables
  6. Drain the northern white tuna belly and flake it over the vegetables and tomatoes.
  7. In a bowl, beat the eggs with the heavy cream. Season with salt and pepper to taste.
  8. Pour the egg and cream mixture over the ingredients in the pie, making sure it covers everything well.
  9. Place the pie in the preheated oven and bake for about 30-35 minutes, or until the filling is set and golden.
  10. Remove from the oven and let it cool slightly before removing from the dish.
  11. Garnish the pie with chopped fresh parsley before serving.
  12. Cut into portions and enjoy warm or at room temperature.

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