Tuna Polvorosa

5 from 1 vote

This tuna polvorosa is the fish-stew version of the most iconic dish of Caracas cuisine. Filled with a robust, complex stew where savory, sweet, tangy, spicy, and umami all come together, and wrapped in a buttery, flaky crust with that unmistakable hint of sweetness — this is the dish you make for special occasions.

Prep Time30

Cook Time2 15

Rest6 15

Total Time9

Course: Main, Main Course, Seafood

Cuisine: Venezuelan

Keyword: tuna pot pie

Servings:

Calories: 662kcal

Author: Enriqueta Lemoine

Ingredients

For the tuna filling

1 tablespoon olive oil 15 ml
½ cup onion, chopped 80 g
¼ cup leek, chopped 40 g
¼ cup celery, chopped 40 g
2 garlic cloves, minced 10 g
⅓ cup red bell pepper, seeded and chopped 55 g
1 tablespoon ají dulce (Venezuelan sweet red pepper), seeded and chopped 10 g
16 oz canned tuna in olive oil, drained 450 g - 3 small cans
1 cup white wine 240 ml
⅓ cup papelón (panela or piloncillo) 65 g
1 teaspoon mustard 5 g
1 teaspoon red wine vinegar 5 ml
⅓ cup Worcestershire sauce 80 ml
1 cup tomatoes peeled, seeded and diced 180 g
⅓ cup raisins 50 g
⅓ cup pimiento-stuffed manzanilla olives, sliced 50 g
1 tablespoon capers 10 g
2 bay leaves
¼ teaspoon black pepper, freshly ground 1 g
½ teaspoon cayenne pepper 2 g
3 tablespoons tomato paste 45 g
Salt to taste

For the dough (makes one 8-inch / 20 cm polvorosa)

3 cups all-purpose flour 375 g
20 tablespoons butter, cold and cubed 280 g
2 tablespoons sugar 25 g
2 pinches of salt
6-7 tablespoons ice water 90-105 ml

Instructions

For the stew:

In a food processor, finely chop the sofrito ingredients: onion, garlic, leek, green onion, red bell pepper, and ají dulce.
In a deep pan or Dutch oven, heat the oil over medium heat and add the sofrito. Sauté for 4-5 minutes, until the vegetables soften and wilt.
Add the tuna and the remaining ingredients: white wine, Worcestershire sauce, tomatoes, papelón, mustard, bay leaves, olives, raisins, capers, vinegar, black pepper, and cayenne. Stir well.
Cook uncovered over medium-high heat until it comes to a boil. Reduce the heat to medium-low and cook uncovered for 30 minutes. Season with salt. Cook over low heat for 15 more minutes, then remove from heat.
Cover with a cotton or linen kitchen towel, place the lid on top, and let rest at room temperature for six hours.
Stir in the tomato paste until fully combined. Taste and adjust salt if needed.

For the dough:

Place the flour, sugar, and salt in the bowl of a food processor and pulse a couple of times.
Add the butter and pulse until the mixture resembles coarse, sandy crumbs.
Add the ice water little by little and pulse until the dough just comes together.
Divide the dough into two portions — approximately 60% for the base and 40% for the top. Place each on plastic wrap, cover with another sheet of plastic wrap, and flatten into circles about seven inches (18 cm) in diameter with a rolling pin. Wrap well and refrigerate for at least one hour.

For the polvorosa:

Remove the dough from the refrigerator about 15 minutes before rolling.
Preheat the oven and a pizza stone to 400°F (200°C). If you don't have a pizza stone, preheat the oven to 425°F (220°C).
On a plastic wrap-covered surface, place the base dough and cover with another sheet of plastic wrap. Roll from the center outward until the dough is about ¼ inch (0.6 cm) thick.
Remove the plastic wrap and transfer the dough to an 8-inch (20 cm) removable-bottom quiche pan. Gently press the dough into the bottom and sides. Run a rolling pin over the edges to trim.
Add the tuna filling and spread evenly.
Roll out the remaining dough and place it over the filling. Press the edges to seal and trim with a rolling pin. Prick the surface all over with a fork.
Refrigerate the assembled polvorosa for at least 15-20 minutes before baking.
In a small bowl, whisk the egg with one tablespoon of water and brush over the polvorosa.
Bake on the pizza stone for 20 minutes at 400°F (200°C).
Reduce the heat to 375°F (190°C) and bake for 40 more minutes, until evenly golden.
Remove from the oven and let rest on a cooling rack for at least 15-20 minutes before slicing and serving.

Notes

Swap the tuna filling for a chicken stew for the traditional polvorosa de pollo.
Use gluten-free all-purpose flour for a gluten-free version.
Keeps in the refrigerator for up to one week, tightly wrapped in plastic wrap.
Freeze for up to six months in an airtight container. To thaw, transfer to the fridge 12 hours before serving.
To reheat: cover with aluminum foil and bake at 250°F (120°C) for 15-20 minutes.
This is not an everyday dish — it's one for special occasions. And every time you make it, you'll knock it out of the park.

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