Recipe Finder

The Washington Post

Tuna and Potato Galette

Tuna and Potato Galette 4.000

Deb Lindsey/For The Washington Post/Tray from Crate and Barrel

Dinner in Minutes Mar 23, 2011

This is a meal for times when you crave the taste of canned tuna and can't face another cold pasta or mayonnaise-laden salad. If you have homemade pie crust dough on hand, save it for another occasion. The store-bought kind that comes rolled is what you'll need to keep things quick.

Serve with tomato soup and a green salad.


Servings: 4
Ingredients
  • 2 rolled 9-inch pie crusts, such as Pillsbury brand (may substitute homemade pastry)
  • 1 medium or 2 small Yukon Gold potatoes (no more than 6 ounces total)
  • 5 ounces (1 can) albacore tuna packed in water (such as Bumble Bee Very Low Sodium Solid White Albacore), flaked
  • 1 medium clove garlic
  • 2 scallions
  • 3 tablespoons half-and-half
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 teaspoon dried Italian seasoning blend
  • 2 tablespoons freshly grated Parmigiano-Reggiano cheese
  • 1 large egg yolk, beaten with 1 tablespoon water
  • Leaves from 4 sprigs flat-leaf parsley, for garnish (optional)

Directions

Preheat the oven to 400 degrees. Line a large rimmed baking sheet with a silicone liner or aluminum foil.

Unroll the pie doughs and overlap the 2 pieces in a way that allows you to roll them into a circle with a diameter of 14 inches. The dough doesn't need to be much thinner, but it should be rolled so it is pressed together. Transfer to the lined baking sheet.

Scrub the potato. Use a box grater or a food processor fitted with a shredding disk attachment to shred it, yielding 1 cup; place in a mixing bowl. Drain the tuna and add to the bowl. Mince the garlic or cut it into very thin slices. Trim off the root ends of the scallions and peel off the outer layers, then coarsely chop. Add both of those ingredients to the bowl, along with the half-and-half, salt, pepper and Italian seasoning; mix well.

Spread the mixture evenly over the center of the dough, leaving a 1 1/2-inch margin around the edges. Fold that border inward all the way around to form the galette. Sprinkle the center mixture evenly with the cheese. Use the egg-water mixture to brush the folded edges of the dough, discarding what you don't use. Bake for 20 minutes, until the pastry is browned at the edges. The filling should be tender.

Increase the oven heat to broil and carefully position the top oven rack 4 to 6 inches from the broiler element. Move the galette under the broiler for 3 to 5 minutes, watching closely so the crust does not burn. This should help the cheese melt and crisp some of the potato.

While the galette is in the oven, finely chop the parsley.

Transfer to a cutting board. Sprinkle with the chopped parsley, if desired, then cut the galette into quarters or wide slices. Serve warm.


Add it
Rate it

Recipe Source

Adapted from a recipe at www.Cloverleaf.ca.

Tested by Bonnie S. Benwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

Avg. Rating (0)

Rate this recipe

Nutritional Facts

Calories per serving: 610


% Daily Values*

Total Fat: 32g 49%

Saturated Fat: 12g 60%

Cholesterol: 90mg 30%

Sodium: 580mg 24%

Total Carbohydrates: 61g 20%

Dietary Fiber: 1g 4%

Sugar: 3g

Protein: 16g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

Most Read lifestyle
SECTION: !!!
INITIAL commentConfig: {includereply=true, canvas_permalink_id=washpost.com/8bvh5zpd9k, allow_comments=true, commentmaxlength=2000, includeshare=true, display_comments=true, canvas_permalink_app_instance=m6yzjj840m, display_more=true, moderationrequired=false, includefeaturenotification=true, defaultsort=reverseChronological, canvas_allcomments_id=washpost.com/km4ey0dajm, comments_period=14, includevoteofftopic=false, allow_videos=false, includesorts=true, markerdisplay=post_commenter:Post Commenter|staff:Post Writer|top_commenter:Post Forum|top_local:Washingtologist|top_sports:SuperFan|fact_checker:Fact Checker|post_recommended:Post Recommended|world_watcher:World Watcher|cultuer_connoisseur:Culture Connoisseur|weather_watcher:Capital Weather Watcher|post_contributor:Post Contributor, childrenitemsperpage=3, includeheader=true, includeverifiedcommenters=true, defaulttab=all, includerecommend=true, includereport=true, maxitemstop=2, source=washpost.com, allow_photos=false, maxitems=7, display_ugc_photos=false, includepause=true, canvas_allcomments_app_instance=6634zxcgfd, includepermalink=false}!!!

FINAL commentConfig: {includereply=true, canvas_permalink_id=washpost.com/8bvh5zpd9k, allow_comments=true, commentmaxlength=2000, includeshare=true, display_comments=true, canvas_permalink_app_instance=m6yzjj840m, display_more=true, moderationrequired=false, includefeaturenotification=true, defaultsort=reverseChronological, canvas_allcomments_id=washpost.com/km4ey0dajm, comments_period=14, includevoteofftopic=false, allow_videos=false, includesorts=true, markerdisplay=post_commenter:Post Commenter|staff:Post Writer|top_commenter:Post Forum|top_local:Washingtologist|top_sports:SuperFan|fact_checker:Fact Checker|post_recommended:Post Recommended|world_watcher:World Watcher|cultuer_connoisseur:Culture Connoisseur|weather_watcher:Capital Weather Watcher|post_contributor:Post Contributor, childrenitemsperpage=3, includeheader=true, includeverifiedcommenters=true, defaulttab=all, includerecommend=true, includereport=true, maxitemstop=2, source=washpost.com, allow_photos=false, maxitems=7, display_ugc_photos=false, includepause=true, canvas_allcomments_app_instance=6634zxcgfd, includepermalink=false}!!