{"id":302,"date":"2012-01-30T19:43:00","date_gmt":"2012-01-30T19:43:00","guid":{"rendered":"https:\/\/enrilemoine.com\/2012\/01\/30\/savory-albacore-tuna-polvorosa\/"},"modified":"2026-04-16T00:46:25","modified_gmt":"2026-04-16T04:46:25","slug":"savory-albacore-tuna-polvorosa","status":"publish","type":"post","link":"https:\/\/enrilemoine.com\/en\/2012\/01\/30\/savory-albacore-tuna-polvorosa\/","title":{"rendered":"Tuna\u00a0Polvorosa\u00a0Recipe | Venezuelan Savory Pie"},"content":{"rendered":"\n
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This tuna polvorosa<\/em> (technically a tuna pot pie) is my fish-stew spin on the most iconic dish of Caracas cuisine: polvorosa de pollo<\/a><\/em>. A buttery, flaky p\u00e2te bris\u00e9e<\/em> with that unmistakable hint of sweetness wraps a robust, complex stew where savory, sweet, tangy, spicy, and umami<\/em> all come together.<\/p>\n\n\n\n

\"Tuna<\/figure>\n\n\n\n

And the best part: since the filling is made with canned tuna, it’s so much easier to put together than the chicken version. A showstopper dish \u2014 without the fuss.<\/p>\n\n\n\n

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\"Ingredientes<\/figure>\n<\/div>\n\n\n\n
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\"A<\/figure>\n<\/div>\n<\/div>\n\n\n
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As a member of the\u00a0Amazon Affiliate Program<\/a>\u00a0and other affiliate programs, I receive compensation for products sold through the affiliate links in this post at no cost to the buyer.<\/em><\/em><\/p>\n\n<\/div>\n\n\t\t\t\t

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  1. Tuna Polvorosa: the dish that came before the original<\/a>
  2. Ingredients<\/a>
  3. How to make Tuna Polvorosa<\/a>
  4. FAQs<\/a>
  5. Other recipes with shortcrust you'll love<\/a>
  6. Tuna Polvorosa<\/a><\/ol>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div><\/div>\n\n\n\n
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    \"Ingredients<\/figure>\n\n\n\n
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    Tuna Polvorosa: the dish that came before the original<\/em><\/em><\/em><\/h2>\n\n\n\n

    This recipe holds a special place in my heart. I first published it in 2012, after it received rave reviews at a family lunch where I served it. <\/em><\/p>\n\n\n\n

    My tuna polvorosa was born out of necessity: I don’t eat chicken, but I wanted to treat my American guests to a dish that not only represented Venezuelan cuisine<\/a>, but captured the richness of Caracas gastronomy \u2014 the city where I was born and raised.<\/em><\/p>\n\n\n\n

    That’s why I always say that in this case, the cart came before the horse: for many years, this tuna pie was the polvorosa we made at home, and friends around the world started making it for special occasions. <\/em><\/p>\n\n\n\n

    Little did I know that years later, living in Miami, I would go on to sell chicken polvorosas \u2014 and they would be a hit.<\/em><\/p>\n\n\n\n

    Enjoy!<\/em><\/p>\n\n\n\n

    Enri<\/strong><\/em><\/p>\n\n<\/div>\n\n

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    \"Enri<\/figure>\n<\/div>\n<\/div>\n<\/div><\/div><\/div>\n\n\n\n

    <\/p>\n<\/div><\/div>\n\n\n\n

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    Ingredients<\/h2>\n\n\n\n
    \"A<\/figure>\n\n\n\n

    To make this polvorosa<\/em> you’ll need:<\/p>\n\n\n\n

    For the tuna filling<\/h3>\n\n\n\n