Tuna Pie with Onions
A savory and satisfying pie featuring a flaky whole-wheat crust filled with tender tuna, sweet sautéed onions, and herbs. This wholesome version is perfect for a comforting lunch or dinner, designed to be both delicious and nourishing.
For 4 servings
Prepare the Whole-Wheat Crust
- In a medium bowl, whisk together the whole wheat flour and 1/4 tsp of the salt.
- Drizzle in 2 tbsp of olive oil. Use a pastry cutter or your fingertips to cut the oil into the flour until it looks like coarse crumbs.
- Add the ice water, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together. Don't overmix.
- Form the dough into a ball, flatten it into a disc, wrap in plastic, and chill in the fridge for at least 30 minutes.
Make the Creamy Tuna Filling
- While the dough chills, heat 1 tsp of olive oil in a skillet over medium heat.
- Add the chopped onion and sauté for 5-7 minutes until soft and translucent.
- Sprinkle the all-purpose flour over the onions and stir for 1 minute to cook out the raw taste.
- Gradually whisk in the milk until the sauce is smooth and thick, about 2-3 minutes.
- Remove from the heat. Gently fold in the drained tuna, frozen peas, cheddar cheese, thyme, the remaining 1/4 tsp salt, and black pepper.
Blind Bake the Crust
- Preheat your oven to 400°F (200°C).
- On a lightly floured surface, roll the chilled dough into an 8-inch circle to fit a 6-inch pie pan.
- Carefully place the dough in the pan, pressing it into the bottom and sides. Trim any excess.
- Prick the bottom of the crust with a fork. Line it with parchment paper and fill with pie weights or dried beans.
- Bake for 15 minutes. Carefully remove the paper and weights, then bake for another 5-7 minutes until the crust is dry and lightly golden.
Assemble and Bake the Pie
- Reduce the oven temperature to 375°F (190°C).
- Pour the tuna filling into the pre-baked crust and spread it evenly.
- Bake for 20-25 minutes, until the filling is hot and bubbly.
- Let the pie cool on a wire rack for at least 10 minutes before slicing. This helps the filling set.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use ice-cold water for the crust; this is the secret to a tender, flaky texture.
- 2Avoid overworking the pie dough. Mix just until it comes together to prevent a tough crust.
- 3Drain the canned tuna very well to stop the filling from becoming watery and making the crust soggy.
- 4For a richer flavor, you can use whole milk or half-and-half instead of low-fat milk.
- 5Letting the pie rest after baking is important. It helps the filling set, making it much easier to slice cleanly.
Adapt it for your goals.
Dairy free
Use an unsweetened plant-based milk like almond or soy milk, and replace the cheddar cheese with a dairy-free variety.
healthyHealthy
Add more vegetables to the filling, such as finely diced carrots or corn, for extra nutrients and fiber.
quickQuick
Use a store-bought pre-made pie crust to save time on making and chilling the dough.
high proteinHigh protein
Increase the protein by adding an extra can of tuna or mixing in 1/4 cup of cooked white beans.
Why this is on our healthy list.
Rich in Omega-3s
Tuna is an excellent source of omega-3 fatty acids, which are crucial for brain health and reducing inflammation.
Good Source of Protein
With a significant amount of protein from tuna and cheese, this pie helps with muscle maintenance and keeps you feeling full.
High in Fiber
The whole wheat crust provides dietary fiber, which aids in digestion and helps maintain stable blood sugar levels.
Frequently asked questions
This version can be part of a healthy diet. It uses whole wheat flour for fiber and tuna, which is a great source of protein and omega-3 fatty acids. Using low-fat milk and a moderate amount of cheese keeps the saturated fat in check.