Tuna Minilla Casserole

Method8 steps · about 1 hr 5 min

1. 1

   Step 1: Have all the chopped ingredients ready, the tuna drained and shredded, and the pastry thawed before heating the skillet. Wash and drain the tomatoes and parsley before chopping. Heat all ¼ cup oil in a large skillet over medium heat. When hot but not smoking, add the ¾ cup chopped onion and cook for about 5 minutes, until soft and translucent.

   Soften the onion · 5 minUses ¼ cup vegetable oil · ¾ cup chopped white onion · Water to wash the tomatoes and parsley, drained

2. 2

   Step 2: Add the finely chopped garlic clove (1) to the softened onion from step 1. Stir and cook for about 1 minute, until fragrant.

   Cook the garlic · 1 minUses All the softened onion and oil from step 1 · 1 garlic clove, finely chopped

3. 3

   Step 3: Stir all 1½ pounds chopped tomatoes into the onion and garlic from step 2. Cook, stirring often, for about 15 minutes, until the tomatoes are completely softened and the mixture is mashed and pasty.

   Reduce the tomatoes · 15 minUses All the onion, garlic and oil from step 2 · 1½ pounds ripe Roma tomatoes (about 6), chopped

4. 4

   Step 4: Mix in all the drained, shredded tuna, breaking up large chunks. Add both bay leaves (2), the brown sugar (1 teaspoon), oregano, thyme and ½ teaspoon salt. Stir in all the raisins (¼ cup), olives, pickled jalapeños, capers (1 tablespoon) and parsley. Cover, reduce to medium-low, and cook for about 10 minutes, until the filling is moist but not watery. Taste and add a little extra salt only if needed. Remove and discard both bay leaves, then set the filling aside.

   Cook the tuna filling · 10 minUses All the cooked base from step 3 · 2 7-ounce cans tuna, drained and shredded · 2 bay leaves · 1 teaspoon brown sugar · ½ teaspoon dried oregano · ½ teaspoon dried thyme · ½ teaspoon kosher or coarse sea salt · ¼ cup roughly chopped raisins

5. 5

   Step 5: Preheat the oven to 425°F (220°C) before assembling the casserole. Choose a deep round baking dish large enough for the filling; a 2-quart dish is the author's example.

6. 6

   Step 6: Lightly flour the rolling pin. Roll one sheet of the thawed pastry to about ⅛ inch thick and line the bottom and sides of the baking dish, leaving enough over the rim to seal. Spread all the tuna filling from step 4 evenly inside. Roll the second pastry sheet for the lid, cover the filling, and pinch the top and bottom edges together. Trim only as needed to fit.

   Uses All the prepared tuna filling from step 4 · Thawed pastry from the 1.2-pound package, one bottom sheet and one top sheet · Flour as needed to lightly dust the rolling pin and pastry

7. 7

   Step 7: For the optional glaze, beat the 1 egg with its 2 tablespoons water in a small bowl. Brush only enough egg wash over the pastry lid to coat it, keeping any unused wash separate. If omitting the glaze, leave the casserole unbrushed.

   Uses The assembled casserole from step 6 · 1 egg, optional for egg wash · 2 tablespoons water, optional for egg wash

8. 8

   Step 8: Cut 4–5 vents through the pastry lid. Bake at 425°F (220°C) for about 20 minutes, until the pastry is puffed, crisp and golden brown. Serve in 8–10 portions.

   Bake the casserole · 20 minUses The casserole from step 7, leaving any unused egg wash behind