This is a classic dish from Venezuelan cuisine, but with a yummy twist. The traditional potpie recipe calls for a chicken stew, however, since I'm not a poultry person, I successfully substitute it with albacore tuna fish. It's a savory tuna pot pie, seasoned with a sofrito made of onions, garlic, celery, red bell peppers, ideally ají dulce and tomatoes, enhanced with raisins and sliced stuffed manzanilla olives, and finally cooked with white wine. Perfect for a meatless Good Friday!




