Tuna and Potato Pockets

Tuna and potato pockets are a simple, tasty dish that can be an original idea for an appetizer or main course. Here’s how to make them.

Ingredients

• 300 g of potatoes
• 150 g of drained canned tuna
• 1 small onion
• 1 egg
• 50 g of grated Parmesan cheese
• Salt and pepper to taste
• Breadcrumbs as needed
• Extra virgin olive oil as needed
• 1 clove of garlic
• Chopped parsley to taste
• Puff pastry or shortcrust pastry (if you want to make the pockets with a crispy base)

Preparation

1. Start by boiling the potatoes in plenty of salted water. When they are cooked, drain them, peel them, and mash them with a potato masher to obtain a puree.
2. In a frying pan, sauté the finely chopped onion with a drizzle of extra virgin olive oil and a clove of garlic. Add the drained tuna and let it flavor for a few minutes.
3. Remove the garlic clove and transfer the tuna and onion to a bowl. Add the mashed potatoes, egg, Parmesan cheese, a pinch of salt, pepper, and some chopped parsley. Mix well until the mixture is homogeneous.
4. If you have chosen to use puff or shortcrust pastry, roll out the dough on a lightly floured surface and cut it into squares of about 10 cm per side.
5. Place a spoonful of filling in the center of each square, then fold the dough like an envelope or close it into a pocket, sealing the edges well. Alternatively, you can form the pockets with your hands and then roll them in the breadcrumbs.
6. Arrange the pockets on a baking tray lined with parchment paper and brush them with a little oil.
7. Bake in a preheated oven at 180 °C for about 20 minutes or until golden.
8. Serve the tuna and potato pockets hot or warm.

Curiosity

Tuna is a versatile ingredient widespread in Italian cuisine, especially in coastal regions. Paired with potatoes it forms a well-assorted couple, a combination of flavors between sea and land that is greatly appreciated. The pockets can be enriched with other ingredients, such as olives, capers, or aromatic herbs for an extra touch of personality.