Introduction: Sorpresa Atun (Tuna Pie)

Introduced to me by a new friend of Argentinian descent, it was the exotic name for this dish that got me to try it in the first place. Years ago I was nowhere near the adventuresome eater than I am today, and had he told me he was making "Tuna Pie" for dinner instead of "Sorpresa Atun...my Papa's secret recipe" I would have passed. I am so glad I didn't! This dish has gut-filling, toe tingling, heart-warming comfort food written all over it ;)

Step 1: Ingredients

*Enough to make 2 deep-dish pies*

  • 2 deep dish frozen pie crusts (or you can make your own if you choose)
  • 2 ready made rolled up pie crusts (from the refrigerated section)
  • 1 lg bag of frozen spinach(thawed) *or fresh if you prefer...but never use canned
  • 1 lg container of sour cream
  • 4 pkg cream cheese
  • 2 packets of Sazon Goya con Azafran (find in the latino section) *optional...but worth it
  • 2 tsp white sugar
  • 2 tbsp. butter (melted)
  • 4 cans of chunk light tuna in water (drained)

Step 2: Cooking

Pre heat oven to 350

  1. In a large skillet over medium heat melt the cream cheese...then (over the sink) squeeze all the juice out of the spinach and add to the skillet along with the tuna, sour cream, 1 tbsp. sugar, and Sazon Goya. Continue to stir until all the ingredients are well mixed (about 7 mins) and remove from heat.
  2. Divide the mixture evenly and pour into the two deep dish pie crusts.
  3. Unroll the ready made pie dough and cover the top of each deep dish pie crust with it, crimping the edges and trimming off the extra dough.
  4. Make a few slits in the top of each pie crust (for ventilation)
  5. Brush the melted butter evenly over the top of each crust and sprinkle evenly with the remaining 1 tsp of sugar.
  6. Bake in oven for about 45 mins or until the top crust is a nice crispy golden brown.
  7. Remove pies from oven and allow to cool for about 20 mins before serving (the cooling allows the pies to set properly)

Comments

author
MsSweetSatisfaction (author)2014-09-13

Mmmm tasty sounding, glad you became more adventurous so as to share your knowledge with us!

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Bio: I'm a 14 year medical Aesthetician, fine artist, forager, alternative healer, mom, aspiring author, and the best Lizard catcher this side of the Mississippi ... More »
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