Classic Tuna Pie
Indulge in the comforting flavors of a homemade **Classic Tuna Pie**, a delightful fusion of creamy tuna filling enveloped in a buttery, flaky pie crust. This family-friendly recipe combines savory canned tuna, sautéed onions and garlic, and a luscious cheese-infused béchamel sauce, perfectly balanced with a medley of mixed vegetables and aromatic dried thyme. It's an easy yet impressive dish, taking just under an hour to prepare and bake. Golden brown and crispy, this tuna pie is a versatile meal that's perfect for lunch, dinner, or even meal prepping for the week. Serve it hot with a crisp side salad or enjoy it on its own—this dish is a cozy masterpiece that’s sure to satisfy. Suitable keywords: creamy tuna pie, easy savory pie, family dinner recipes, tuna recipes with vegetables.
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Recipe Information
Ingredients
- 1 9-inch ready-made or homemade Pie crust
- 2 5-ounce cans Canned tuna
- 2 tablespoons Butter
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 2 tablespoons All-purpose flour
- 1 cup Milk
- 1 cup Frozen mixed vegetables (peas, carrots, corn)
- 1 cup Sharp cheddar cheese, shredded
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 teaspoon Dried thyme
- 1 for egg wash Egg, beaten
Instructions
Preheat your oven to 375°F (190°C).
Drain the canned tuna thoroughly and set aside.
In a medium saucepan, melt the butter over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent, about 3-4 minutes.
Stir in the flour and cook for another minute, forming a thick paste.
Gradually whisk in the milk, ensuring no lumps form, and cook until the mixture becomes thick and creamy, about 5 minutes.
Add the mixed vegetables to the sauce and cook until they are heated through, about 3 minutes.
Remove the saucepan from the heat and stir in the tuna, shredded cheddar cheese, salt, pepper, and thyme. Mix until everything is well combined.
Roll out the pie crust and line it in a 9-inch pie dish. Leave the edges hanging over the rim.
Pour the tuna filling into the prepared pie crust and spread it evenly.
Fold the excess pie crust over the filling, leaving the center partially exposed.
Brush the crust with the beaten egg to give it a golden finish when baked.
Place the pie in the preheated oven and bake for 30-35 minutes, or until the crust is golden brown and crispy.
Allow the pie to cool for at least 10 minutes before slicing and serving.
Nutrition Facts
Calories |
1873 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.3 g | 134% | |
| Saturated Fat | 55.5 g | 278% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 518 mg | 173% | |
| Sodium | 3500 mg | 152% | |
| Total Carbohydrate | 121.8 g | 44% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 29.3 g | ||
| Protein | 110.0 g | 220% | |
| Vitamin D | 7.8 mcg | 39% | |
| Calcium | 1274 mg | 98% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 1688 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
