Peel the potatoes and cut them into pieces in a saucepan.
Cover them with water and add half a tablespoon of coarse salt.
Bring to the heat and once it starts boiling, cook for about 12/15 minutes and turn off.
The potatoes will then be almost cooked.
Drain the potatoes into a bowl and let them cool slightly.
Then add the tuna, scamorza and olives, drizzle with olive oil and mix everything together.
Open the round puff pastry sheet and place it inside a 28 cm diameter cake tin.
Pour in the potato and tuna filling and adjust the puff pastry edges, folding them slightly inward.
Bake at 180* for 30/35 minutes
Fridge
You can also add an onion cut into thin slices or replace the scamorza with mozzarella
Italia, Toscana
| Energy (kcal) | 149 |
| Carbohydrates (g) | 11 |
| of which sugars (g) | 0.65 |
| Fat (g) | 6.59 |
| of which saturates (g) | 2.35 |
| Protein (g) | 11.09 |
| Fibre (g) | 1.08 |
| Salt (g) | 0.41 |
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