Tuna and Zucchini Pie • Tuna and Zucchine Pie

english version? Click here!  Yesterday, returning home from work, I felt like doing something different, but that wouldn’t take me much time. I remembered a blender pie I ate in Brazil and decided to risk this recipe. It worked super well and from this foundation, I’ve seen that you can make several versions with different flavors. Yummy, easy and fast!

The filling ingredients can vary a lot, just depending on what you like. A piece of this pie accompanied by a well-seasoned salad was all I needed and it even gave me another dinner the next day.

It is important to remember to put the yeast last! I used this form that is super practical to take the pie after it is ready. I used canned tuna in water (white albacore) and without salt. I always encourage people to use less industrialized or canned canned goods, but every now and then it’s what they have and it really helps! I think it’s important to show that food is not meant to be a neurosis, the more we can consume fresh and poorly processed foods, the better, but it’s not always possible and that’s okay!

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INGREDIENTES:

• 1 cup of water or vegetable milk
• 1 cup brown rice flour
• 1/2 cup melted ghee butter or olive oil
• 1 garlic clove
• 1 tablespoon tapioca (or cornstarch)
• 1 teaspoon of sea salt
• 2 tablespoons of sesame seed
• baking powder
• Black pepper

filling:

• Grated or chopped zucchini in cubes – 1 unit
• 1 can of tuna in water
• 1 chopped onion
• Fresh dill (or any weed you like)
• 2 tablespoons of goat cheese

Instructions:

1. In a bowl, mix the filling and set aside.
2. In a blender, beat all the ingredients and when the dough is very homogeneous, include the baking powder last.
3. Mix all the ingredients well and put it in a shape (I prefer to use those with a fake bottom).
4. Sprinkle Sesame
5. In a medium oven, leave for 40 minutes.

Extras:

Serve with green leafy salad and a more citrus sauce: 2 tablespoons extra virgin olive oil + 1/2  Expressed Sicilian lemon + 1 coffee spoon of fresh ginger + 1 teaspoon of Dijon mustard and 3 drops of stevia.

tuna & zucchini pie

This is the first time I get to do this pie, it is super tasty, convenient, and quick! How I Love Things That Can Be Tasty, Quick, And Also Filled With Good Stuff. The cool thing about this pie is that you can use the know base ingredients, changing only the filing according to what you like or what you have at home.

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ingredients:

• 1 Cup Brown Rice Flour
• 1 Cup Water or Unsweetened Vegetable Milk
• 1/2 Cup Melted Butter Ghee or Olive Oil
• 1 Clove Garlic
• 1 TBLSP of Tapioca Starch (Or Corn Starch)
• 1 Teaspoon Sea Salt Tea
• baking powder
• 2 tablespoons sesame seed
• black pepper to taste

Filling:

• Chopped Zucchini – 1 Unit
• 1 can of tuna in water
• 1 onion, chopped
• fresh dill
• 2 tablespoons of scrambled goat cheese

instructions

1. Combine all the filing ingredients and mix them well.
2. In a Blender add all the ingredients, but the baking powder. add the baking powder when the dough is well match.
3. HEAT OVEN TO 180C /350F.
4. in a large bowl. Combine Filling and the Dough.
5. Place the donut into a baking dish.
6. bake for 40
7. allow to cool down a little bit, slice it, and serve!