Seafood · ALWAYS FREE
Tuna and pepper Galician-style pie
A homemade yeast-crust slab pie filled with tuna, soft peppers and onions.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Stir yeast and sugar into the warm water, about 100–110°F (38–43°C), and stand for 10 minutes. Mix with flour, 30 g oil and 4 g salt. Knead for 8–10 minutes until smooth. Cover and let rise for about 90 minutes until puffy and roughly doubled; allow longer in a cool room.
- Meanwhile, heat about ⅞ oz (25 g) oil in a wide skillet. Cook onion and pepper for 15–18 minutes until soft. Add tomatoes, paprika, remaining salt and pepper and simmer for 10 minutes until moist but no longer watery. Fold in drained tuna, scrape into a shallow dish and cool for 25 minutes. Retain all filling and juices.
- Heat the oven to 375°F (190°C). Divide dough into two nearly equal portions. Roll each between sheets of parchment into a rectangle about 14 by 10 inches (35 by 25 cm), making the bottom slightly larger. Place the bottom on a large baking sheet. Spread all cooled filling over it, leaving a 3/4-inch (2 cm) border. Add the top, fold and pinch edges firmly, and cut three short steam vents. Brush with the remaining 5 g oil.
- Bake for 35–45 minutes until browned, the bottom crust is cooked and the filling center reaches 165°F (74°C). Rest for 15 minutes before cutting into six portions. Refrigerate leftovers within 2 hours, use within 3–4 days and reheat to 165°F (74°C).
Estimated nutrition
Per serving · 1 of 6- Calories
- 422 kcal
- Protein
- 19.8 g
- Total carbohydrate
- 60.1 g
- Total fat
- 11.6 g
- Total sugars
- 5.5 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. All filling and dough divided into six portions. No egg wash or dairy ingredients. Contains wheat and fish; use plain canned tuna and seasonings without incompatible additives.
View the ingredient calculations · Source 1Why it’s in this collection
- Dairy-Free: Complete ingredient review of Tuna and pepper Galician-style pie: all-purpose flour (wheat); warm water; active dry yeast; granulated sugar; olive oil; salt; light tuna canned in water; peeled onion; red bell pepper; raw tomato; paprika; ground black pepper. No milk, butter, cream, cheese, yogurt, whey or casein is listed. Breadcrumbs, where used, must meet the explicit milk-free label condition.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Check packaged products, especially breadcrumbs, for milk-derived additions and cross-contact.
Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
