Peel the potatoes and cut them into pieces in a saucepan.
Cover them with water and add half a tablespoon of coarse salt.
Bring to the heat and once it starts boiling, let it cook for about 12/15 minutes and then turn off.
The potatoes will be almost cooked.
Drain the potatoes into a bowl and let them cool slightly.
Then add the tuna, scamorza cheese, and olives, drizzle with olive oil and mix everything.
Open the round puff pastry and place it inside a 28 cm diameter cake tin.
Pour the potato and tuna filling inside and adjust the edges of the puff pastry by folding them slightly inward.
Bake at 180°C for 30/35 minutes
Refrigerator
You can also add a thinly sliced onion or replace the scamorza cheese with mozzarella
Italia, Toscana
| Energy (kcal) | 139.82 |
| Carbohydrates (g) | 11.02 |
| of which Sugars (g) | 0.67 |
| Fat (g) | 6.57 |
| of which Saturates (g) | 2.79 |
| Protein (g) | 9.33 |
| Fiber (g) | 1.08 |
| Sale (g) | 0.18 |
