This tuna pie recipe turns a couple of pantry cans into the kind of dinner that makes people ask for seconds before they’ve finished their first plate.
Flaky pastry wraps around a creamy, cheesy filling loaded with tender tuna and vegetables, and the whole thing bakes up golden and bubbling in under an hour.
It’s the kind of retro comfort food that never really goes out of style, and once you try it, you’ll understand why it’s been a family dinner staple for generations.
If you love this style of savory, flaky bake, you’ll also want to try my salmon pie for a similar comfort meal with a different fish.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 35 minutes |
| Total Time | 55 minutes |
| Servings | 6 servings |
| Difficulty Level | Easy |
Why You’ll Love This Tuna Pie Recipe
This isn’t just another way to use up canned tuna.
It’s a genuinely satisfying dinner that comes together with ingredients most of us already have on hand, and it tastes like you put in way more effort than you actually did.
The filling is rich and creamy, the crust is shatteringly flaky, and the whole dish reheats beautifully for lunch the next day.
Another favorite of mine: Tuna Noodle Casserole, for when you want that same cozy flavor without the crust.
- Budget friendly, since canned tuna and pantry staples keep the cost low
- Ready in under an hour from start to finish
- Kid approved, even for picky eaters who usually turn their nose up at fish
- Freezer friendly for make ahead dinners
- Endlessly customizable with whatever vegetables you have in the fridge
Ingredients
Nothing here is hard to find. Most of this list is probably already sitting in your pantry and fridge right now.
Read Also: Tuna Melt Recipe
- 2 cans (5 ounces each) wild caught tuna in oil, drained
- 2 sheets refrigerated pie crust, or your favorite homemade dough
- 4 tablespoons unsalted butter
- 1 small yellow onion, diced
- 2 celery stalks, diced
- 2 medium carrots, diced
- 1 cup frozen peas
- 1/3 cup all purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup sharp cheddar cheese, shredded
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- Salt and black pepper, to taste
- 1 large egg, beaten, for the egg wash
- Fresh parsley, chopped, for garnish
Kitchen Equipment Needed
You likely already own everything on this list, though a couple of upgrades make the whole process smoother.
A good Crab Cakes Recipe uses many of the same basic tools, so if you cook a lot of seafood, this equipment will earn its keep.
- 9 inch ceramic pie dish
- Large saucepan
- Rolling pin
- Pastry brush
- Mixing bowls
- Wooden spoon
- Sharp knife and cutting board
Recommended Products for This Recipe
These are a few products I personally reach for when I make this tuna pie, and I think they genuinely make the process easier or the results noticeably better.
You might also enjoy: Old Fashioned Salmon Patties if you like this style of comfort seafood cooking.
1. Wild Caught Tuna in Olive Oil
Oil packed tuna gives this filling a richer, more savory base than water packed varieties, and I find the texture holds up much better once it’s baked.
Look for a brand that’s transparent about sustainable fishing practices.
2. Ceramic Pie Dish
A heavy ceramic dish distributes heat evenly, which means your bottom crust actually crisps up instead of turning soggy.
It also looks great going straight from the oven to the table.
3. Sharp Cheddar Cheese Block
Pre-shredded cheese is convenient, but a block of sharp cheddar that you grate yourself melts smoother and gives the filling a sharper, more pronounced flavor.
It’s a small step that makes a noticeable difference.
4. Silicone Pastry Brush
A good pastry brush makes applying the egg wash so much easier, and it gives you that deep golden, glossy crust every single time.
Silicone versions also clean up in seconds.
5. Wooden Rolling Pin
If you’re working with homemade dough, a solid wooden rolling pin gives you far more control than a flimsy one.
It’s a small investment that pays off in every pie you make going forward.
Step-by-Step Instructions: How to Make Tuna Pie
1. Prepare Your Oven and Pie Dish
- Preheat your oven to 400 degrees Fahrenheit.
- Lightly grease your 9 inch pie dish with butter or nonstick spray.
- Set your pie crusts out at room temperature for about 10 minutes so they’re easier to work with.
- Fit one pie crust into the bottom of the dish, gently pressing it into the corners without stretching it.
- Trim any excess dough hanging over the edge, leaving about half an inch of overhang.
- Set the dish aside in the refrigerator while you make the filling, which helps prevent a soggy bottom.
2. Cook the Vegetables
- Melt the butter in a large saucepan over medium heat.
- Add the diced onion, celery, and carrots to the pan.
- Cook for about 5 to 7 minutes, stirring occasionally, until the vegetables have softened but not browned.
- Stir in the frozen peas during the last minute of cooking so they thaw and warm through without turning mushy.
- Season the vegetables with a pinch of salt and pepper as they cook.
3. Build the Creamy Sauce
- Sprinkle the flour evenly over the softened vegetables.
- Stir constantly for about 1 to 2 minutes to cook off the raw flour taste, coating the vegetables completely.
- Slowly pour in the chicken broth while whisking continuously to prevent lumps from forming.
- Add the heavy cream and continue whisking until the mixture is smooth.
- Bring the sauce to a gentle simmer, stirring often, until it thickens enough to coat the back of a spoon, about 5 minutes.
4. Finish the Filling
- Remove the saucepan from the heat.
- Stir in the shredded cheddar cheese until it melts completely into the sauce.
- Add the Dijon mustard and Worcestershire sauce, stirring to combine.
- Gently fold in the drained tuna, being careful not to break it up too much so you keep some texture in the filling.
- Taste the filling and adjust the salt and pepper as needed.
- Let the filling cool for about 10 minutes so it doesn’t make the bottom crust soggy.
5. Assemble the Pie
- Remove the prepared pie dish from the refrigerator.
- Pour the cooled tuna filling into the crust, spreading it into an even layer.
- Roll out the second pie crust on a lightly floured surface until it’s slightly larger than the dish.
- Lay the top crust over the filling, pressing the edges together with the bottom crust to seal.
- Trim the excess dough and crimp the edges decoratively with your fingers or a fork.
- Cut 3 to 4 small slits in the top crust to allow steam to escape while baking.
6. Bake the Pie
- Brush the top crust generously with the beaten egg using your pastry brush.
- Place the pie on the center rack of your preheated oven.
- Bake for 30 to 35 minutes, or until the crust is deeply golden brown and the filling is bubbling through the slits.
- If the edges start browning too quickly, loosely cover them with strips of foil.
- Remove the pie from the oven and let it rest for 10 to 15 minutes before slicing so the filling has time to set.
- Garnish with fresh chopped parsley just before serving.
Read Also: Air Fryer Fish Sticks Recipe
Tips for The Best Tuna Pie
A few small details make the difference between a good tuna pie and a great one.
If you’re building out a seafood dinner rotation, my Salmon Croquettes Recipe follows a lot of the same logic when it comes to keeping the filling from getting watery.
- Always drain your canned tuna thoroughly to avoid a watery filling
- Cool the filling before assembling to protect the bottom crust
- Keep your pie dough cold right up until you’re ready to roll it out
- Don’t skip the egg wash if you want that deep golden color
- Let the pie rest before slicing so it doesn’t fall apart
Another favorite: Tuna Pasta Salad, which makes for a great side or a full seafood spread on its own.
Serving Suggestions
This pie is hearty enough to stand on its own, but a light side rounds out the meal nicely.
- A simple green salad with a lemon vinaigrette
- Roasted asparagus or green beans
- Steamed rice or a warm dinner roll
- A cup of tomato soup for cooler evenings
- Pickled vegetables for a tangy contrast
Read Also: Lemon Tuna Pasta Recipe
Variations of Tuna Pie
Once you’ve mastered the base recipe, it’s easy to make it your own.
- Swap the cheddar for gruyere or Swiss for a nuttier flavor
- Add diced potatoes for a heartier, more filling pie
- Use puff pastry instead of pie crust for an extra flaky top
- Mix in sweet corn along with or instead of the peas
- Add a pinch of Old Bay seasoning for a coastal twist
Storage and Reheating
Leftovers keep well, which makes this a great recipe for meal prepping ahead of a busy week.
I use the same approach for storing my Chickpea Tuna Salad Recipe, since both hold up nicely in the fridge.
- Store leftovers covered in the refrigerator for up to 3 days
- Reheat individual slices in the oven at 350 degrees for about 15 minutes
- Avoid microwaving if possible, since it can make the crust soggy
- Freeze unbaked assembled pie for up to 2 months, wrapped tightly in foil
- Bake from frozen, adding about 15 extra minutes to the cook time
Nutritional Facts
These values are estimated per serving, based on 6 servings per pie.
Actual numbers will vary depending on the specific brands and ingredients you use.
For another lean, protein packed option, try: Seafood Stew Recipe.
| Nutritional Facts (Per Serving) | |
|---|---|
| Calories | 420 |
| Protein | 18g |
| Carbohydrates | 28g |
| Fat | 26g |
| Fiber | 2g |
| Sodium | 610mg |
Health Benefits of Key Ingredients
Beyond being comforting, this pie actually brings some solid nutrition to the table.
If you like leaning into lean protein dishes, my Citrus Glazed Salmon Recipe is another great option to keep in your rotation.
- Tuna is a lean source of protein and omega-3 fatty acids
- Carrots provide beta carotene, which supports eye health
- Celery adds fiber and antioxidants with very few calories
- Peas contribute plant based protein and vitamin K
- Dairy from the cream and cheese supports bone health with calcium
FAQs About Tuna Pie
1. Can I use fresh tuna instead of canned?
Yes, though you’ll need to cook and flake it first. Canned tuna is more traditional for this recipe because of its convenience and texture once baked.
2. Can I make this pie ahead of time?
Absolutely. You can assemble the entire pie a day in advance, keep it covered in the refrigerator, and bake it fresh when you’re ready to serve.
3. What can I use instead of pie crust?
Puff pastry, biscuit dough, or even a mashed potato topping all work well as substitutes.
Each one changes the texture slightly, so pick whichever you’re in the mood for.
4. Why is my filling too runny?
This usually happens if the tuna wasn’t drained well enough or the sauce wasn’t simmered long enough to thicken.
Let the sauce coat the back of a spoon before removing it from the heat.
5. Is this recipe freezer friendly?
Yes, you can freeze the pie either before or after baking. Just wrap it tightly to prevent freezer burn and add extra baking time if cooking from frozen.
You might also enjoy: Crab Rangoon Recipe
Tuna Pie
Ingredients
- 2 cans wild caught tuna in oil 5 ounces each, drained
- 2 sheets refrigerated pie crust or your favorite homemade dough
- 4 tablespoons unsalted butter
- 1 small yellow onion diced
- 2 stalks celery diced
- 2 medium carrots diced
- 1 cup frozen peas
- 1/3 cup all purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup sharp cheddar cheese shredded
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- salt to taste
- black pepper to taste
- 1 large egg beaten, for egg wash
- fresh parsley chopped, for garnish
Equipment
- 9 inch ceramic pie dish
- Large saucepan
- Rolling Pin
- Pastry brush
- Mixing bowls
- Wooden spoon
- Sharp knife
- Cutting board
Method
- Preheat oven to 400°F. Grease a 9-inch pie dish, set pie crusts out for 10 minutes, fit one crust into the dish, trim excess leaving 1/2 inch overhang, and refrigerate while preparing filling.
- Melt butter in a large saucepan over medium heat. Add onion, celery, and carrots, cook 5-7 minutes until softened. Stir in peas for the last minute, season with salt and pepper.
- Sprinkle flour over vegetables and stir constantly for 1-2 minutes. Slowly whisk in chicken broth, then add heavy cream, whisking until smooth. Simmer for about 5 minutes until thickened.
- Remove from heat and stir in cheddar cheese until melted. Add Dijon mustard and Worcestershire sauce, then gently fold in drained tuna. Let filling cool for 10 minutes.
- Pour cooled filling into the prepared crust. Roll out second crust, place over filling, seal and crimp edges. Cut 3-4 slits on top for steam to escape.
- Brush top crust with beaten egg. Bake on center rack for 30-35 minutes until golden and bubbling. Cover edges with foil if browning too quickly. Rest for 10-15 minutes before serving.
Nutrition
Notes
- Always drain your canned tuna thoroughly to avoid a watery filling.
- Cool the filling before assembling to protect the bottom crust from getting soggy.
- Keep your pie dough cold right up until you’re ready to roll it out for the flakiest results.
- Don’t skip the egg wash if you want that deep golden, glossy color on your crust.
- Let the pie rest before slicing so the filling has time to set and doesn’t fall apart.
- Swap the cheddar for gruyere or Swiss for a nuttier flavor profile.
- Add diced potatoes for a heartier, more filling pie.
- Use puff pastry instead of pie crust for an extra flaky top.
- Mix in sweet corn along with or instead of the peas for a different texture.
- Add a pinch of Old Bay seasoning for a coastal twist.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This tuna pie recipe is proof that a few humble pantry ingredients can turn into something genuinely special.
It’s warm, it’s creamy, and that golden flaky crust makes it feel like a much bigger occasion than a weeknight dinner really is.
I hope this one earns a permanent spot in your regular rotation the way it has in mine.
If you give it a try, I’d love to hear how it turned out, so drop a comment below or share a photo with me.
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- Shrimp Cocktail Recipe
- Air Fryer Salmon Recipe
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- Tuna Egg Salad Recipe
