Dip the tomatoes in boiling water, remove the skin from them, and chop the pulp. Peel the zucchini, cut into half circles and boil in salted water until half cooked. Put the zucchini in a bowl, add tomatoes, grated cheese, salt, pepper and Provencal herbs. Open the tuna can, drain the liquid and add the fish to the vegetables, stir.
Roll out the puff pastry on a floured surface. Place it in a greased baking dish. Preheat the oven and bake the plain dough in it until lightly browned.
In a separate bowl, beat the eggs and stir in the cream and flour. Place the fish filling in the pie and cover it with the egg and milk mixture. Return the pie to the oven for another 20-25 minutes. Serve hot.
Tuna with lentils and vegetables
This recipe can be called dietary: although tuna is fried with the addition of oil, the dish itself does not imply the addition of fatty sauces, which contain extra calories. Also, the benefit of this dish is in a large amount of vegetables.
You will need: – 800 g of tuna fillet; – 100 dry green lentils; – 1 onion; – 1 zucchini; – 1 yellow bell pepper; – 1 red bell pepper; – a mixture of Provencal herbs; – olive oil; – salt and freshly ground black pepper.
Pour water into a saucepan, add salt, bring to a boil. Add lentils there and cook for 20 minutes. After that, drain the water and set aside the pot of lentils. Peel the peppers from seeds and partitions, cut into strips. Peel the zucchini and chop into cubes. Peel and finely chop the onion. Heat the olive oil in a skillet and fry the onions in it for 3-4 minutes. Then add the peppers and after 3 minutes add the zucchini. Pour in some water, add Provencal herbs, salt and pepper and simmer vegetables until tender. Mix vegetables with lentils.