Torta salata al tonno
Quiche with tuna fish make great finger food. Perfect as a fast food sandwich substitute, in a picnic basket or as a car or tv dinner.
The French claim to have invented this dish, which they call a quiche. In England and America it might be known as a pie, and the Italians would talk about a torta salata. No matter the name, open savoury pies with egg and cheese filling make great finger food. Perfect as a fast food sandwich substitute, in a picnic basket or as a car or tv dinner. The children just love it.
But don’t buy the pastry ready-made. It clings and crumbles and contains far too much fat, compared to the home made version, which can be ready for use in no time at all.
For the pastry
4 dl flour
100 g butter
For the filling
100 ml cream (or milk)
2 small cans of tuna
100 g mozzarella
3 tbsp parmesan cheese
Pour the flour in a bowl, add and little salt and cold butter, and chop the butter in small pieces with a knife.
Rub flour and butter between your fingers till they resemble white bread crumbs
Use 1 tbsp cold water to collect the pastry.
Grease a pie tin and line it with pastry. (It may be easier to handle, if you wrap the pastry in plastic, before it is rolled out):
Prick the pastry with a fork, cover with baking paper, fill with dried beans, and blind bake for 20 minutes at 180C/350F.
For the filling, beat eggs with cream. Mix with 2 small cans of tuna, cubed mozzarella and grated parmesan.
Take the quiche out of the oven. Remove greaseproof paper with the dried beans.
Pour filling in the pre-baked pastry shell. Sprinkle with black olives, and return the quiche to the oven.
Bake for another 20 minutes until the filling is golden.
Serve quiche with tuna fishcold or tepid with a nice green salad.
Other fish recipes as alternatives to quiche with tuna fish: