A quick fix
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.
Tuna and Potato Galette
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
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)
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 circumference 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.
Serve with tomato soup and a green salad. Adapted from a recipe at www.cloverleaf.ca.