Tomato and tuna patty

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Today I am going to teach you how to prepare a tomato and tuna patty, one of the most traditional fillings used in patties.

It is a very simple filling to make, and as you can see, it is made with ingredients you'll surely have right now in the kitchen so... what are you waiting for to start preparing this recipe?

Although you can buy prepared patty dough in the supermarket, I recommend you do it yourself, so while the dough ferments you can prepare the filling and enjoy a 100% homemade patty.

When you stretch the patty dough remember to save a little for later to decorate it and make it perfect.

At the end of the recipe you have to paint the dough with egg yolk before baking the patty, you can also do it with olive oil, it will not look so brown, but just as good.

With the ingredients I recommend, you can make a large pasty of about 45x45 cm. (17x17 inches) or two small ones of 20x30 cm. (8x12 inches).

Another option you have is to use half of the ingredients to make only a small pasty.

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To prepare this tomato and tuna patty you will need:

- Patty dough

- 500 gr. (17,63 oz.) of canned tomato

- 2 eggs

- 2 Italian green peppers

- 1 onion

- 80 gr. (2,82 oz.) of tuna in oil

- Salt

- A pinch of sugar

To prepare this tomato and tuna patty you must follow the next steps:

- Boil the eggs for ten minutes.

- Peel the eggs and cut them into squares.

- Dry the tuna oil.

- Drain the broth of the tomatoes and keep it.

- Cut the tomato into squares.

- Cut the onion and green peppers into squares.

- Sauté the onion and peppers.

- Add the tomato, salt and sugar.

- Cook for a few minutes and add the broth of the tomatoes.

- Cook until the broth has almost evaporated.

- Mix the tomato sauce with tuna and egg.

- Divide the dough into two portions and stretch one of them.

- Put the filling on the dough.

- Stretch the other portion of dough, cover with the filling and seal the edges.

- Paint with beaten egg and bake 40 minutes at 180°C (356 ºF).