Portuguese Tuna Tart
The easiest tuna tart that will be your savior for the next beach trip. This is a blender tart that will give you a great result every time.
This is a Portuguese recipe that I learnt from my mother in law and that, apparently, is really popular around here.
It’s a quite easy concept. A layer of tuna filling encapsulated between two layers of cake-like dough.
This tuna tart recipe, besides being super tasty and yummy, has two major highlights that make it unique.
- The dough is super easy and the blender makes all the hard work for you. No extra steps or confusing processes. Just put the ingredients in the blender and blend around 5 minutes and bang! Insta dough.
- The tuna tart is super resistant and it can be packed for a camping day or a beach day without refrigerating it. It’s our absolute must-have every time we make an outside activity and we want to take a snack with us. I usually cut the tart into cubes and that way every portion is already separated. Also, this tart can last in your fridge for up to 4 days, maintaining its freshness.
Also, you can get creative with the filling. Here in Portugal, they make codfish filling— because this is codland—meat or even chicken. For me, the flavor it’s in the basic combination of onions, red bell pepper, and garlic. Besides that, you can add as many yummy things as you want: leek, spring onions, sweet corn, etc.
I hope you give it a try at this delicious and practical recipe that it is classic of the Portuguese cuisine.
- 4 eggs
- 2 cups all-purpose flour
- 2 cups milk
- 1 cup vegetable oil
- ½ tsp baking powder
- 1 tsp salt
- 1 slice of Edam cheese note 1
- 300 gr canned tuna 10 oz approximately three small cans
- 1 small red bell pepper cut into cubes
- 1 onion cut into cubes
- 3 garlic cloves minced
- olive oil
Preheat the oven to 180º C (350 º F)
Toss the eggs, the flour, the milk, the cheese and the oil into the blender and blend in high speed for 5 minutes.
Add the salt and the baking powder and blend in low speed until you get a homogeneous dough.
Now to make the filling we need to heat a big pan and pour a little bit of olive oil and saute the onions, the pepper, and the garlic for a couple minutes. Then add the tuna and cook over medium heat for five minutes.
To assemble the tuna tart: first, you will need to grease a tart pan. Then pour half of the dough. Above place a layer of the tuna filling and cover with the remaining dough. Take it to the oven for 25 minutes.
Let the tuna tart chill completely. Then cut it into cubes and you can serve or store up to 4 days.
- For a real Portuguese tuna tart the right cheese is Flamingo, but in the USA it can be hard to find. The closest type of cheese that it can find is Edam. One slice will be enough.