Fusion At My Table: Sriracha Tuna Melt Tortilla Pie

As you’d expect, I have slavishly followed the TV series and cooked numerous recipes from Nigella Lawson’s latest book, At My Table, which for my reckoning, is superior to its predecessor Simply.

A very popular recipe, for me at least, is the gloriously easy but very satisfying to eat Egg Tortilla Pie, essentially a ‘pie’ made not from pastry, but tortilla wraps and baked in a dish (in my case a sandwich tin) until crisp on the outside and warmingly savoury goo within. And it’s one of those recipes you can infinitely adapt to what’s in the fridge – known amongst thrifty food bloggers as ‘fridge cleaners’, much like soup and quiche are.

This is go with the flow cookery at its most satisfyingly simple and highly rewarding eating.

I’ve essentially played fast and loose, keeping the tortilla, hot sauce and egg but gotten much more inventive (I think) with the meat and cheese elements.¬† It’s only loosely related to the recipe that spawned it now so I feel I can call it my own! Satisfyingly savoury, gooey stringiness and just enough heat and bite from the ramped-up sriracha (itself a fabulous condiment that will enhance ANYTHING it’s anointing), and the smell as it cooks is almost pizza-like. The tuna doesn’t invade and absorbs the rasp of the sriracha sauce wonderfully.

I desribe this as the lovechild of a pizza and spanakopita (owing to how crisp the outer edges of the tortilla shell become) and indeed you could throw in tomato of some sort.

 

Sriracha Tuna Melt Tortilla Pie

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2 x plain flour tortilla wraps (the kind you get from the bread aisle, not the small ones for fajitas etc)

1 tin tuna chunks in brine, drained and lightly broken up with a fork.

1 large egg

Grated mozzarella (I use the ready grated stuff in pouches and went by eye, use as much or as little as you want)

Grated Cheddar (any strength, as above)

Sriracha chilli sauce, to taste

Thyme leaves

Garlic-infused olive oil

  1. Preheat oven to 200C. Grease a small round ovenproof dish or 20cm sandwich tin (preferably lined with parchment) with some garlic oil.
  2. Lay one of the tortillas in the greased tin/dish, letting it come up the sides like a pie crust. Fork out and level it with the tin of tuna.
  3. Crack the egg on top of the fish, season with salt and pepper before sprinkling generously with the mozzarella cheese and anointing with a Jackson Pollock of Sriracha.
  4. Oil the other tortilla and then place, oiled side facing down (so facing the filling) and lightly press to the sides of the first wrap, attempting to make a full-crust pie shape. Top with grated cheddar, strew with thyme leaves and more gaily-squirted sriracha before placing in the oven for 15 minutes, until golden and crisp.
  5. Serve hot, either whole and eaten politely with a knife and fork, or simply slice into spindly wedges like a pizza and eat gratifyingly by hand.
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