This is a classic dish from Venezuelan cuisine, but with a yummy twist. The traditional potpie recipe calls for a chicken stew, however, since I'm not a poultry person, I successfully substitute it with albacore tuna fish. It's a savory tuna pot pie, seasoned with a sofrito made of onions, garlic, celery, red bell peppers, ideally ají dulce and tomatoes, enhanced with raisins and sliced stuffed manzanilla olives, and finally cooked with white wine. Perfect for a meatless Good Friday!
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Tuna Polvorosa
Yield 10 portions
__Ingredients
__2 pie dough recipes
3 Tbs. of olive oil
1 onion finely chopped
3 garlic cloves minced
1 celery stalk finely chopped
1 red bell pepper finely chopped
1 cup of crushed or finely diced tomatoes
4 cans (7 oz.) of albacore tuna packed in water, strained and grossly crumbled
3/4 cup of raisins
3/4 cup of red pepper stuffed manzanilla olives, sliced
1 cup of white wine
Salt
Freshly ground black pepper
1 egg slightly beaten
1 Tsp. of molasses
Preparation:
In a deep pan over medium heat, sauté the onions and garlic in olive oil for 5 minutes, until soft.
Add the celery, red bell pepper and cook for 5 minutes more.
Add the tomatoes, the tuna, raisins, olives and wine and cook uncovered until it boils. Boil for 5 minutes, until the liquids reduce to half.
Lower the heat and simmer, covered, for 20 minutes. Reserve.
Preheat the oven to 350°F.
On a floured surface, roll the dough of one recipe, with a dusted roller, until ½ to ¼ inch thick.
Transfer the dough to a pie dish and slightly press the bottom and sides of the dish. Roll the roller over the edges to trim them.
Evenly pour the tuna stew and fill the pie dish.
Add more flour to the working surface and roll the other pie recipe with a dusted roller, until 1/2 to 1/4-inch thick.
Roll the roller over the edges and evenly trim them. Evenly prick the pie with a fork.
Bake in the middle rack of the oven for 45 minutes.
In the meantime, in a bowl, whisk the egg and the molasses with a fork.
Brush the pie with the egg and molasses mixture and bake it for 5 more minutes, until golden.
Let stand in a cooling rack for at least 30 minutes before serving.
Image via Enriqueta Lemoine
