Potato and Maruzzella tuna pie

Ingredients

– 180 g Maruzzella tuna fillets
– 500 g potatoes
– 1 red onion
– 1 roll of shortcrust pastry
– 100 g buffalo mozzarella
– 50 g smoked Scamorza cheese
– marjoram
– extra virgin olive oil
– salt

Procedure

Maruzzella tuna fillet and potato pie is a tasty recipe made with shortcrust pastry and ideal for serving as an appetizer or at a buffet. This delicious home-baked dish is extremely easy to prepare. First, boil the 500 g potatoes in salted water for 8 minutes, drain, and leave to cool. Then place the cubed potatoes, half a red onion (thinly sliced), the Maruzzella tuna fillets, some of the mozzarella, and a few finely chopped marjoram leaves seasoned with salt and oil. Stir together well and then place the mix in a baking dish, previously lined with the shortcrust pastry. Cook in the oven at 180° for around 35 minutes; then add the remaining mozzarella, cut into slices, together with the smoked Scamorza and cook for a further 5 minutes. Taste it while it is still hot, although it is excellent even at room temperature.