Tuna Minilla Casserole

Name: Tuna Minilla Casserole
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Ingredients: 1/4 cup vegetable oil; 3/4 cup chopped white onion; 1 garlic clove (finely chopped); 1 1/2 pounds (about 6) ripe Roma tomatoes (chopped); 2 7-ounce cans tuna (drained and shredded); 2 bay leaves; 1 teaspoon brown sugar; 1/2 teaspoon dried oregano; 1/2 teaspoon dried thyme; 1/2 teaspoon kosher or coarse sea salt (or to taste); 1/4 cup roughly chopped raisins; 1/4 cup manzanilla olives stuffed with pimientos (roughly chopped ); 1/4 cup pickled jalapeño chiles (store-bought or homemade, seeded and roughly chopped); 1 tablespoon capers; 3 tablespoons Italian or flat-leaf parsley (chopped ); 1 1.2-pound package frozen puff pastry (thawed, or homemade puff pastry); all-purpose flour (for rolling out the puff pastry); 1 egg (optional); 2 tablespoons water (optional)

Cazuela de Minilla de Atún

Recipe Yield

8 to 10 servings

Cooking time

1 hour 5 minutes

Rate this recipe

4.43 from 7 votes

Ingredients

1/4 cup vegetable oil
3/4 cup chopped white onion
1 garlic clove finely chopped
1 1/2 pounds (about 6) ripe Roma tomatoes chopped
2 7-ounce cans tuna drained and shredded
2 bay leaves
1 teaspoon brown sugar
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon kosher or coarse sea salt or to taste
1/4 cup roughly chopped raisins
1/4 cup manzanilla olives stuffed with pimientos roughly chopped
1/4 cup pickled jalapeño chiles store-bought or homemade, seeded and roughly chopped
1 tablespoon capers
3 tablespoons Italian or flat-leaf parsley chopped
1 1.2-pound package frozen puff pastry thawed, or homemade puff pastry
all-purpose flour for rolling out the puff pastry
1 egg optional
2 tablespoons water optional

To Prepare

In a large skillet, heat the oil over medium heat. Once hot, but not smoking, stir in the onion and cook until it is soft and translucent, about 5 minutes. Add the garlic, stir, and cook until fragrant, about 1 minute. Stir in the chopped tomatoes and cook, stirring often, until completely cooked, softened and mashed-up and pasty looking, about 15 minutes.
Toss in the tuna, and with a spatula or wooden spoon, mix it well with the tomato mixture, making sure there are no big chunks. Add the bay leaves, brown sugar, oregano, thyme, salt and mix well. Add the raisins, olives, pickled jalapenos, capers, fresh parsley and mix well. Cover the skillet and reduce the heat to medium low. Cook for about 10 minutes, the mixture should be very moist but not watery. Taste for salt and add more if needed. Remove the bay leaves and set aside.
Preheat oven to 425°F.
Lightly flour a rolling pin and roll out 1 thawed sheet of pastry about 1/8-inch thick to line the bottom and sides of a round baking dish (you may wish to add a pastry sheet in the bottom and top of the casserole, or only on the top!). Add the tuna filling to the puff pastry lined baking dish, using a rubber spatula to evenly spread the filling. Roll out another thawed sheet of pastry and use to cover the tuna filling – pinching the edges of the 2 sheets of pastry together to seal.
Optional: In a small mixing bowl, beat the egg along with the water. Brush the top of the casserole with the egg wash.
Cut 4 to 5 vents on the top. Place the casserole in the oven and bake for about 20 minutes, until crisp, puffed up and golden brown.

Comments

47comments inTuna Minilla Casserole

Lori

Dec 04

This recipe is a surprise in that the raisins, olives, and capers provide so much interest and hit both a sweet and acidic note that makes the entire recipe taste complex and rich. It’s a great way to serve a tuna dish that is satisfying and economical. I’ve made it many times and we always enjoy it. I’ve served to a few guests, too, and they are amazed to know they are eating canned tuna! It looks beautiful coming to the table and makes for a great cozy and unfussy dinner.

1. Pati Jinich
  
  Dec 08
  
  Totally agree with you Lori, so happy to hear everyone has been enjoying the Minilla!
  
Carrie

Sep 14

After watching the show I felt I had to try this recipe. I was hesitant, because I typically don’t like tomatoes and tuna together. BUT this casserole is fantastic! My husband, who isn’t crazy about tuna, LOVED this casserole. It is simply delicious! However, between the two of us there was only one little slice left…. so I would say it does not serve 8-10 people. Maybe it’s because it’s so delicious!!!
Thank you Pati!

1. Pati Jinich
  
  Sep 20
  
  Hahaha, so glad you guys liked it so much!
  
Vanessa

Nov 20

Hi Pati. I don’t like Tuna at all. Is there something else I can replace the Tuna with ? Please let me know. Thanks

1. Pati Jinich
  
  Jan 01
  
  You could do ground beef or turkey 🙂
  
Elisa Sanchez

Feb 06

Maravilloso el hojaldre de atún Paty. Lo hice para mis suegros ahora que llegaron a Houston. Les fascinó!!!

1. Pati Jinich
  
  Feb 10
  
  Que alegria Elisa, me encanta que les haya gustado. Un abrazo para todos!
  
Roberta Howe

Jan 28

My husband has made this many times it’s easy ,delicious and one of our favorites

1. Pati Jinich
  
  Jan 31
  
  One of my favorites as well Roberta, so glad you guys like it 🙂
  
MLago

Oct 23

Flavors are of the chart! Delicious and easy to prepare. This Minilla Casserole dish is one of my top dishes when pleasing a crowd and family! I will try and do beef and chicken next time!

1. Pati Jinich
  
  Oct 23
  
  Oh thank you much!!
  
Don Algeo

Jun 17

Just made this and ate with tacos I was shaking my head with pleasure the whole time. Best canned tuna dish ever.

1. Pati Jinich
  
  Jun 18
  
  YAY!
  
Angie

Apr 17

After watching your cooking show, my 8 year old insisted we make this dish together. I am usually not a fan of tuna or casseroles, but I have to say, this dish was amazing and will be added to our regular dinner rotation! Thanks for the inspiration to try something new!

1. Pati Jinich
  
  Apr 18
  
  Awesome! I hope you and your 8-year old have lots more fun cooking together, Angie.
  
Maureen Kennedy

Feb 03

OMG, Pati! My husband and I were a bit skeptical about a canned tuna pie, but we’d had success with so many of your recipes we decided to give it a chance. We were blown away – so delicious in so many ways! We started watching you in repeats on TLN in Canada last November and record you every time you are on. We love not only your recipes but also your insights into the culture of Mexico, which is inspiring us to take a trip in the not-to-distant future. And your boys are so cute and poised. Such a great show. THANK YOU!

1. Pati
  
  Feb 06
  
  Thank you so much for tuning in on TLN, Maureen! I hope you have a wonderful trip to Mexico!
  
Bri Pizarro

Dec 18

I just made this for dinner!! I made the filling for empanadas and omg it was delicious, my husband loved it !! I’m so glad I found you! I’m from Durango,Mexico and I live in the USA and I miss Mexican food so bad and thanks to you I can made it and feel like I’m home!!

1. Pati
  
  Dec 19
  
  Oh I’m so glad you found me too, Bri!
  
Stephen Culley

May 19

Our oldest daughter lived and travelled Mexico for school for a month from Canada. We loved anything she made from there. Unfortunately she was tragically killed 3 days before our anniversary in August. She was very bubbly like you. Very crafty too! We now are going to celebrate Day of the Dead. My wife wants myself and our youngest daughter to go to Mexico to celebrate this year. Thanks for the amazing recipes!

1. Pati
  
  May 21
  
  Celebrating the Day of the Dead is such a beautiful way to honor your daughter, Stephen. I hope your family gets to go to Mexico to celebrate this year. Sending you big hugs.
  
Laura

Feb 11

I just made this. Thank you. I loved everything about it. Salt, Sweet, Heat. Amazing.

1. Pati
  
  Feb 12
  
  Super!
  
Jane

Feb 02

Oh my goodness. I make this filling and put it in a sandwich (bolillo) and it is sooo delicious. Ten times better than any tuna salad you will ever taste! Thanks Pati!

1. Pati
  
  Feb 05
  
  Awesome!
  
Brenda

Aug 15

I made this tonight. It was wonderful. My daughter came over and I had her try a bite, she ended up eating 2 tortillas stuffed with the tuna. I would definitely make it again. I just recently found your show and I can’t begin to tell you how much I have enjoyed watching you and your family. You have a beautiful spirit. I have tried several of your recipes and they were all good. You introduced me to chipotle in adobe and I love it. Thanks for teaching us about Mexico, the people, the history and the food.

1. Pati
  
  Aug 16
  
  Thank you so much Brenda! It is such an honor sharing my love of Mexican food, culture, and history with you guys.
  
Dave Moser

Oct 24

A great recipe, but it only serves 4 as a main dish.

1. Kathy
  
  Sep 02
  
  I doubled the recipe to make it for a bigger group!
  
Ilianette Montanez

Jul 26

Can’t wait to try this recipe! Thank you, Pati! I absolutely love to watch you cook!

1. Pati
  
  Jul 26
  
  Yay!
  
Sabrina

Nov 13

If I make this ahead, would you recommend adding the pastry at the last minute before it is baked? Will it get soggy if I put a bottom layer of pasty in ahead?

Love your enthusiam and cookbook. My husband calls Alisa pound cake 2 pound cake because it comes out so moist and delicious!

Thanks, Sabrina G.

1. Pati
  
  Nov 14
  
  Hi Sabrina, Thank you so much for getting my cookbook! I like to have the oven preheated before I assemble the casserole with the filling and the dough, so I can just pop it right in. The dough shouldn’t get soggy if you put some on the bottom.
  
Gus George

Jul 12

Hola, Pati – Me gusto mucho su programma. What port city did You say that Cazuela de Minilla de Atún originated in? Muchas Gracias!

1. Pati
  
  Jul 13
  
  Veracruz! Muchas gracias por ver mi programa, Gus.
  
  1. Gus George
    
    Jul 13
    
    Si, de nada, mi Amiga, es un placer.
    
Matt

Apr 28

Do you know the name of the Le Creuset pan this dish was cooked in? I see both a 2 quart and a 3 quart tarte tatin dish on the Le Creuset website, but the dimensions of both seem smaller than the one used in this episode.

Any ideas?

Matt

1. Pati
  
  Apr 28
  
  Hola Matt, It’s the 2 quart tarte tatin dish.
  
Jessica

Apr 07

The tuna minilla casserole is my families favorite!!!! Thank you Pati, you are amazing 🙂 I love watching your show on monday.

Jessica

Mar 11

Can I use coconut oil instead of vegetable oil?

1. Pati
  
  Mar 11
  
  Yum, yes!
  
Julie

Feb 18

When I was watching the episode, I thought Pati said to bake this for 20 minutes at 425F. Here, however, it says 25 to 30 minutes at 350F. Did I hear wrong? Will it work just as well to bake it a little faster at the higher temperature? Thanks.

1. Pati
  
  Feb 19
  
  Hola Julie, Thanks for your message! 425 F for about 20 min. 😉
  
  1. Julie
    
    Feb 19
    
    Gracias, Pati!!
    
Pat

Feb 15

Will this fit in a deep dish pie plate, or should it be a round casserole dish? Am I supposed to cut the puff pastry to a round shape?

Love your food Pati & you’re a delite to watch.
thank you!

1. Pati
  
  Feb 15
  
  Thanks Pat! Yes it would fit in a deep dish pie! It can be any shape you want, just leave enough dough to go a bit over the rim, for a nice crust.

La Frontera

Pati's Mexican Table

Thriving Through Food

Pump Up El Sabor

Tequila & Classics

Drink to That