Chunk light tuna in Olive Oil
Discover Light Tuna Pieces marinated in olive oil from Morocco to Canada. This tuna is an excellent convenience store, easy to prepare and nourishing, and can be cooked in a variety of ways.
We suggest this recipe based on light tuna pieces, for 6 people, popular in Senegal …
500 g flour
50 g butter
25 cl milk
1/2 sachet of baking powder
For the stuffing
1 – In a salad bowl, mix the flour, salt and yeast. Dig a well.
2- Using a whisk, beat the eggs, milk and melted butter. Pour the mixture into the flour well and knead the dough with your hands. Make sure it is not sticky, add a little flour if necessary. Leave to rest for 1 hour.
3 – For the stuffing, drain the canned tuna.
4 – Pour a drizzle of olive oil into a frying pan. Peel and chop the onion, fry it in oil, add the crushed tomato, salt and pepper. Remove the thyme sprigs, add a little chilli to the preparation and mix.
5 – Add the tuna to the rest, mix and reserve your stuffing.
6 – With a rolling pin, spread the dough on a clean work surface. Cut out small circles with a cookie cutter.
7 – In each circle, add a little filling to one half and fold the dough with the other half. Your pastels should be in the shape of a half moon.
8 – In a wide rimmed saucepan, sauté some sunflower oil. When it is very hot, dip the tuna pastels and fry them for 5 minutes, until they are golden brown.
9 – Serve hot, accompanied by a tomato sauce.