Baked Tuna Pie Recipe

Updated on June 16, 2020
sangre profile image

S.P. Greaney is a freelance writer who is interested in cooking, gardening and many other topics.

This baked tuna pie contains just six ingredients.
This baked tuna pie contains just six ingredients. | Source

Baked tuna pie is very easy to prepare, as it contains just six ingredients: three vegetables, one egg, tinned tuna and ready-made shortcrust pastry. The dish tastes delicious and is quite filling, too.

This recipe can serve four people. In the summer, I like to serve it with a salad, and during the rest of the year I'll often serve it with chips or wedges. It is better to eat this dish on the day it is prepared as there is an egg in this recipe.

This dish is so easy to make. All you need to do is chop up two vegetables, mix them in with the rest of the ingredients, pour the mixture onto one side of your shortcrust pastry and then cook it.

Cook Time

Prep time: 15 min
Cook time: 40 min
Ready in: 55 min
Yields: 4 servings

Ingredients

  • 2 tins tuna, in brine or water
  • 1 large white onion
  • 1 green pepper
  • 1 roll ready-made shortcrust pastry
  • 1 cup frozen peas
  • 1 egg
  • Dash of salt

Instructions

  1. Open the two tins of tuna and drain the liquid from them. Then place the tuna in a large bowl.
  2. Next finely chop the onion and place this into the same bowl as the tuna. Chop up the green pepper into strips and then cut it into cubes and add it to the tuna. Finally add in the frozen peas and then mix everything together.
  3. In a separate bowl, whisk the egg and then pour this into the mixture. Season the dish with a dash of salt. Mix everything together with a wooden spoon, to make sure that the egg is well incorporated in with the rest of the mixture.
  4. Next unroll your pastry sheet. Place it on a large baking tray that has a sheet of grease-proof paper on it.
  5. Pour all of the mixture onto one side of the shortcrust pastry sheet. Make sure that you evenly spread out all the mixture onto one side of the shortcrust pastry sheet. Use a palette knife to even out the top and to flatten the sides of the mixture.
  6. Wet the edges of the pastry with water and then fold over the other half of the pastry sheet onto the tuna mixture. Press around the edges of the pastry sheet with your fingers to seal both sides of the pastry together. Now using a fork go around the edges of the pastry again and then press down on the edges with the fork. You can brush the top with some milk or beaten egg if you want.
  7. Place the tray in a preheated oven at 200 degree Celsius / 392 Fahrenheit.on the middle shelf for 40 minutes. If you don't have a fan oven then check it after 20 minutes to see how it is doing. You want the top to be golden brown. If it's turning to brown, you should cover the top with a sheet of tinfoil and turn down the heat a little. Don't cook it for any longer than 40 minutes.
  8. Once it's cooked take it out of the oven and serve it hot with potato wedges, chips or a salad.

Substitutions

  • Vegetables: If you don't like green pepper, substitute red pepper or yellow pepper.
  • Tuna: If you don't like fish, use chopped-up cooked chicken, turkey or even ham instead of tuna.

Don't Like Certain Vegetables?

If you are not a fan of some of the vegetables in this recipe, then you can omit them. But try to keep the frozen peas and the onion in the recipe. You could make this pie using chopped cooked chicken, chopped onion and frozen peas.

Also instead of using an egg to bind it, instead you would use a packet of dried mushroom soup. Tinned mushroom soup can also be used instead of dried. Follow the directions on the packet to prepare it but only use half of the soup in this recipe.

Mushroom Soup (Instead of Egg) Variation

  1. Dissolve your mushroom soup in about 200 ml of cold water and cook it over the hob until the soup is piping hot and has started to thicken. Set the soup aside to cool. You need the soup to be at room temperature before it is put on the pastry.
  2. Once the soup has cooled, mix it in with the peas, onion and chopped cooked chicken.
  3. Again pour it onto one side of the pastry and cover it with the other half of the pastry. Cook in the oven at the same temperature for the same length of time.

Cooking Tips

If your oven only has two shelves, I would put this on the lower shelf. I've found that having it on the top shelf can cause the top of the pastry to get a bit too brown. The only thing in this recipe that has to be cooked is the egg used to bind everything together.

Serving Suggestion

You can serve this with salad, potato wedges or chips. If you like mayonnaise then you can add a serving on the side with this recipe.

Nutrition Facts
Serving size: 4
Calories 645
Calories from Fat333
% Daily Value *
Fat 37 g57%
Saturated fat 10 g50%
Unsaturated fat 5 g
Carbohydrates 53 g18%
Sugar 4 g
Fiber 3 g12%
Cholesterol 41 mg14%
Sodium 291 mg12%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
4.5 stars from 2 ratings of Baked Tuna Pie

© 2020 Sp Greaney

Comments

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    • sangre profile imageAUTHOR

      Sp Greaney 

      4 weeks ago from Ireland

      @Nicky Hunt, yes, we were the same. You would be surprised what recipes you can come up with, when your time in the grocery stores is limited.

    • Sybil Nighs profile image

      Nicky Hunt 

      4 weeks ago from Manila, Philippines

      I have quite a number of tuna cans for the quarantine. This recipe just looks perfect for them.Looks easy and delicious. And I have all the ingredients in my pantry. Thanks for the recipe!

    • sangre profile imageAUTHOR

      Sp Greaney 

      6 weeks ago from Ireland

      @Peggy Woods, thank you. It's a fish that is often overlooked but it's delicious in a pie.

    • Peggy W profile image

      Peggy Woods 

      6 weeks ago from Houston, Texas

      My husband, and I enjoy eating tuna in all forms but have never had it in a pie like this. Thanks for your recipe.

    • sangre profile imageAUTHOR

      Sp Greaney 

      6 weeks ago from Ireland

      @Thelma Alberts, thanks. It can be an acquired taste. I find it nicer when it's hot compare to when it's cold.

    • Thelma Alberts profile image

      Thelma Alberts 

      6 weeks ago from Germany and Philippines

      This looks so delicious. I have not tried tuna pie before. Thanks for sharing your recipe.

    • sangre profile imageAUTHOR

      Sp Greaney 

      6 weeks ago from Ireland

      @ Diana Carol Abrahamson, thanks. It's really delicious. That's a good initiative. I think we all need to eat more fish as there are lots of benefits we miss out on.

    • Dianadee profile image

      Diana Carol Abrahamson 

      6 weeks ago from Somerset West

      I love simple pies and this one sounds good too. We are trying to eat more fish and to develop more healthy food choices.

    • sangre profile imageAUTHOR

      Sp Greaney 

      6 weeks ago from Ireland

      @Pamela Oglesby. Yes, chicken pot pie is lovely. I think most meat and vegetable pies are a bit similiar. This is ironically the only way I can eat tinned tuna. I cannot eat cold tuna.

      @Liz Westwood, thank you. Yes that's a good point. I think you can always cook or bake something from what you have in your cupboard. It's cheaper as well.

    • Eurofile profile image

      Liz Westwood 

      6 weeks ago from UK

      This is a great recipe. I appreciate the fact that it's made from store cupboard ingredients and that you make alternative suggestions. I am very tempted to give it a go. Your instructions are clear and easy to follow.

    • Pamela99 profile image

      Pamela Oglesby 

      7 weeks ago from Sunny Florida

      I aery good. ve never made a tuna pie but it sounds good. I make a chicken pot pie but the recipe is a bit different. I will follow your recipe for the tuna pie. Thanks for sharing this recipe.

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