For the dough
200 ml of water
100 gr. olive oil
100 gr. butter, unsalted + extra for spreading
500 gr. flour for all uses
20 gr. baking powder
1 tbsp salt
For the filling:
120 gr. white spicy Alonissos Alalunga tuna, in extra virgin olive oil
3 spring onions
1/2 tsp. salt
1 tbsp pepper, white
1/2 tsp. Bukovo
For the dough: Preheat the oven to 180°C. Put the water, olive oil, butter in a large pot and let it boil for 2 minutes. Remove the pot from the heat.
Sift the flour with the baking powder and add the salt. Pour the flour mixture into the hot pot with the liquids and stir to combine the ingredients and the dough starts to rise.
Remove the dough from the pot and place it on a well-floured counter. Knead a little more.
We calculate the diameter from small tarts and measure 2 cm extra to cut the dough into round disks. Place the dough disks in the small tarts, which we have previously smeared with butter.
With a knife we cut off the excess of the dough sheets, which are protruding, and with our fingers we press the dough into the walls of the individual dishes.
With a fork, pierce the dough in several places and bake in the preheated oven for 15 minutes, until golden brown. Remove from the oven and let them cool well.
For the filling: Peel the potatoes and cut them into large pieces. Add water to a deep pot. Bring to a boil and add salt. Add the potatoes to the pot and let them boil.
While the potatoes are boiling, cut the spring onions into small slices. Cut the tomatoes, removing the seeds. Cut the tomato flesh into small cubes.
When the potatoes are boiled, strain and place in a bowl. After letting them cool, add the green onions, tomato, salt, pepper and bukovo.
Finally add the tuna and mix gently.
For the composition: With a spoon, add the potato salad inside the tarts. Serve garnished with another piece of tuna.