Nonna Maria Fiore’s Tuna Pie with Tomatoes and Parsley

Name: Nonna Maria Fiore’s Tuna Pie with Tomatoes and Parsley (Pasticcio di Tonno)
Prep time: 1 h 30 min
Cook time: 1 h 5 min
Total time: 2 h 35 min
Cuisine: Italian
Ingredients: 4 cups (680 g) semolina bread flour; 1¾ cups (425 ml) warm water; 2 packets (¼ ounce, or 7 g, each) active dry yeast; 2 cans (5 ounces, or 142 g, each) yellowtail tuna, packed in olive oil, drained (if you cannot find yellowtail, use any tuna you like as long as it’s packed in oil); 2 cans (5 ounces, or 142 g, each) yellowtail tuna, packed in olive oil, drained (if you cannot find yellowtail, use any tuna you like as long as it’s packed in oil); 2 cans (5 ounces, or 142 g, each) yellowtail tuna, packed in olive oil, drained (if you cannot find yellowtail, use any tuna you like as long as it’s packed in oil); 2 cans (5 ounces, or 142 g, each) yellowtail tuna, packed in olive oil, drained (if you cannot find yellowtail, use any tuna you like as long as it’s packed in oil); 6 cloves garlic, minced; 2 cups (120 g) fresh parsley leaves; 2 cups (120 g) fresh parsley leaves; 1½ cups (225 g) cherry tomatoes; ½ teaspoon salt; ¼ cup (60 ml) extra-virgin olive oil, divided

Pasticcio di Tonno

Preparation info

Yield:
6 to 8
servings

Difficulty
Easy
Ready in
3 hr

Appears in

Cooking with Nonna

By Rossella Rago

Published 2018

About

Variations of this meatless pie can be found all over the Puglia region of Italy to break the Good Friday fast. Nonna Maria’s version features a light, pillowy crust that is typical of her village of Altamura. Since this pie has so few ingredients, it’s imperative to use quality products. Nonna Maria loves canned tuna packed in oil and imported from Italy, which she finds at Italian specialty stores in Brooklyn. Sometimes, just opening the can makes her fee

Ingredients

Europe
Italy
Altamura
Fish course
Pie
Pescatarian
Good Friday
Brooklyn

Ingredients

Method