Spinach and Tuna Pie
The Maltese haven’t taken to tuna in the same manner as the Japanese, Peruvians or even the Italians. In Malta, tuna is not appreciated raw – but the highly versatile product that is tinned tuna finds its way into salads, fishcakes and pies like this one. I love how this rustic, wholesome pie can also be eaten cold. For a far superior taste and consistency, I implore you to use a bunch of spinach rather than baby spinach leaves. There’s a bit more work involved in the preparation, but it’s worth it. Also try to use a quality sustainable tinned tuna in oil.
Ingredients 16
Shortcrust Pastry
300 g plain flour (all-purpose flour), plus extra for dusting
1⁄2 tsp dried mint
1⁄2 tsp salt
140 g butter, chilled, diced, plus extra for greasing
50 ‒ 60 ml iced water
Filling
1 onion, large, finely chopped
1 garlic clove, finely chopped
1 tbsp olive oil
400 g english spinach, roots removed, chopped smaller at the stem end, larger at the leaf end
salt and pepper
2 eggs
260 g tuna, drained, tinned
3 tbsp olives, of any variety, pitted, chopped
2 tbsp mint, chopped
80 g peas, rinsed if frozen
To Assemble
1 egg, beaten
sesame seeds, to sprinkle
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Method 7
Combine the , and in a large bowl. Add the and rub together with your fingers until the mixture resembles breadcrumbs or rough sand. Add the bit by bit and work in with your hands until a dough has formed (aiming not to overwork your dough). Cover in plastic wrap and chill for at least 45 minutes.
To make the filling, sauté the and in the in a large frying pan over a medium heat until translucent (5 minutes). Add the and some salt and pepper and cook until the spinach has wilted and is vibrant green. Tip the spinach and onion mixture into a colander to drain and cool. Squeeze the excess water out of the spinach.
Whisk the in a large bowl and add the , , , and . Stir well.
Preheat the oven to 180°C (360°F) and butter a non-stick springform cake tin. Divide the into 2 balls, one a third bigger than the other. Roll the larger ball out on a lightly floured surface until 5 mm (¼ in) thick.
Line the tin with the pastry, then scoop in the filling. Roll out the second ball of pastry and lay on top of the pie. Trim off the excess pastry leaving a small border. Fold in and use a thumb to make decorative indentations around the edge.
Prick some holes in the top with a fork. Gently brush the beaten over the top of the pie, then sprinkle generously with sesame seeds.
Bake for 35 minutes, then run a knife around the edge of the pie, remove the springform sides and return to the oven. Cook for another 10 minutes, until lightly golden.
Simon Bajada's tips
Try to use a quality sustainable tinned tuna in oil.
