Tomato and Tuna Pie
Delightfully savory and packed with Mediterranean-inspired flavors, this Tomato and Tuna Pie is a simple yet impressive dish that's perfect for weeknight dinners or casual gatherings. Featuring a buttery shortcrust pastry base layered with juicy, ripe tomatoes, flaky tuna, and aromatic sautéed onions and garlic, this pie offers a perfectly balanced combination of freshness and richness. A touch of creamy egg wash binds the filling, while a golden layer of gooey melted cheese adds the ultimate finishing touch. With just 20 minutes of prep time and a short baking session, this recipe delivers a deliciously wholesome and satisfying meal in under an hour. Ideal for seafood lovers and anyone seeking a crowd-pleasing savory tart, this Tomato and Tuna Pie pairs wonderfully with a side salad or steamed vegetables for a complete, nutritious feast.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 sheet shortcrust pastry
- 200 grams canned tuna in water
- 2 large ripe tomatoes
- 1 small red onion
- 2 cloves garlic
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons (chopped) fresh parsley
- 100 grams grated cheese (e.g., mozzarella or cheddar)
- 1 large egg
- 2 tablespoons milk
Instructions
Preheat your oven to 200°C (390°F).
Roll out the shortcrust pastry onto a pie dish, pressing it gently into the sides. Trim any excess dough and prick the base with a fork. Set aside.
Drain the canned tuna and flake it into small pieces using a fork. Set aside.
Slice the tomatoes into thin rounds and place them on a plate. Sprinkle lightly with salt and let them sit for approximately 10 minutes to release excess moisture. Pat them dry with a paper towel afterward.
Finely chop the red onion and mince the garlic cloves.
Heat the olive oil in a small skillet over medium heat. Sauté the onion and garlic until they become soft and fragrant, about 3-4 minutes. Remove from heat.
In a mixing bowl, combine the tuna, sautéed onion and garlic, chopped parsley, black pepper, and half of the grated cheese. Mix well.
Layer the dried tomato slices evenly over the base of the pastry shell.
Spread the tuna mixture evenly over the tomatoes.
In a small bowl, whisk the egg and milk together to create an egg wash.
Pour the egg-milk mixture evenly over the filling to help bind the ingredients during baking.
Sprinkle the remaining grated cheese over the top of the pie.
Bake in the preheated oven for 30-35 minutes, or until the crust is golden and the filling is bubbling.
Allow the pie to cool for 5-10 minutes before slicing and serving.
Nutrition Facts
Calories |
1987 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.2 g | 137% | |
| Saturated Fat | 51.5 g | 258% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 392 mg | 131% | |
| Sodium | 3178 mg | 138% | |
| Total Carbohydrate | 157.5 g | 57% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 18.3 g | ||
| Protein | 103.8 g | 208% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 940 mg | 72% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1905 mg | 41% | |
*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.
