I usually make this pie when I have canned tuna and a few eggs at home. It's not a complicated recipe, and the dough is easy to work with, so you don’t need to be a master at kneading. One afternoon, I made it from start to finish without rushing, and it turned out well every time, even when I didn’t have wine, just beer. I typically make it when I want something hearty, but without spending too much time by the stove.
Quick Info
Total time: about 1 hour and 30 minutes (including dough rising and baking)
Preparation time: 40-50 minutes (dough, boiled eggs, filling)
Baking time: 30-40 minutes (depending on the oven)
Servings: 8-10 slices (for a standard baking tray)
Difficulty: easy to medium
Recipe type: savory fish pie, for lunch or dinner
Ingredients
For the dough:
500 g white flour
100 ml warm water
150 ml oil (I prefer olive oil)
50 ml white wine (or, if I don’t have any, I use beer)
25 g fresh yeast (or 7 g dry yeast)
1 teaspoon sugar
1 teaspoon salt
For the filling:
1 onion
1 red bell pepper
2 eggs
250-300 g canned tuna (drained)
3-4 tablespoons tomato paste
about 50 ml oil for sautéing the vegetables
salt, to taste
Instructions
1. Start with the dough. In a bowl, mix the warm water, oil, and wine. Add the sugar and yeast, then stir until the yeast is completely dissolved.
2. In another bowl, sift the flour and add the salt. Pour the liquid mixture over the flour. Stir with a wooden spoon until everything comes together.
3. Transfer the dough to a work surface and knead it by hand until it becomes elastic and no longer sticks. If needed, add a little flour, but usually, it’s not necessary.
4. Place the dough back in the bowl, cover it with a towel, and let it rise for 30 minutes while you prepare the filling.
5. Boil the eggs in cold water. Once it comes to a boil, let them cook for 8 minutes, then drain and peel them.
6. Finely chop the onion and bell pepper. Heat the oil in a pan and sauté them over low heat until softened, without browning.
7. Once the vegetables are softened, turn off the heat. Chop the boiled eggs and add them to the onion and bell pepper, then add the drained tuna and tomato paste. Mix well and season with salt. Let everything cool slightly.
8. Return to the dough. Divide it into two parts. Roll out the first piece directly on a lightly floured surface, enough to cover the bottom and edges of the tray.
9. Place the dough in the tray (I usually use a rectangular tray, but a round one works too), making sure to cover the edges.
10. Spread the filling over the bottom layer and distribute it evenly.
11. Roll out the second piece of dough and place it over the filling. Seal the edges of the pie well. If I have any leftover dough, I use it to decorate the top.
12. Place the tray in the oven at 175°C, on the middle rack, and bake until golden brown (about 30-40 minutes, check after 30). When it’s done, remove the tray and let it cool for 10-15 minutes before cutting.
Why I make this recipe often
It’s a hassle-free recipe, the ingredients are usually on hand, and you don’t have to keep a constant eye on it. The pie is filling, travels well, and can be served warm or at room temperature. It cuts easily, doesn’t crumble, and has a balanced flavor.
Tips and Variations
Tips
If the dough seems too soft, add a bit of flour gradually, so it doesn’t become too tough.
If you find the canned tuna too salty, you can quickly rinse it under cold water and drain it well.
When rolling out the dough, you can use a rolling pin or simply use your hands directly in the tray.
Before baking, you can brush the pie with a little oil for shine, but it’s not necessary.
Substitutions
White wine can be replaced with beer or, if you don’t have anything, just use water, although the flavor will be simpler.
Tuna can be substituted with another type of canned fish (like mackerel), if you have it on hand.
Instead of a red bell pepper, you can use yellow or green. If you don’t like bell pepper, you can omit it.
Variations
You can add sliced olives to the filling.
If you like it spicier, add a pinch of pepper or chili flakes.
For a richer texture, you can add a tablespoon of breadcrumbs to the filling, but it’s not mandatory.
Serving Ideas
The tuna pie cuts better after it has cooled slightly. It can be eaten as a snack or for lunch, paired with a simple salad. It’s also good the next day, packed for lunch.
Frequently Asked Questions
Can I use tuna in oil or in water?
Yes, either option works. Just make sure to drain the tuna well before mixing it into the filling, so the pie doesn’t turn out watery.
Can the tuna pie be frozen?
I don’t recommend freezing. The dough is best fresh. If you do freeze it, the texture will be okay, but the filling’s flavor may suffer.
Can I use dry yeast?
Yes, 7 g of dry yeast can replace 25 g of fresh yeast. It doesn’t need to be activated separately, just mix it well with the liquids.
What can I use instead of tomato paste if I don’t have any at home?
If you don’t have tomato paste, you can use a little tomato sauce or even ketchup, adjusting the salt at the end. It won’t taste exactly the same, but it will work for binding the filling.
How thin should the dough be rolled out?
The dough doesn’t need to be overly thin; about the thickness of a pinky finger (around 3-4 mm) is sufficient to hold the filling without breaking.
Nutritional values (estimates)
One serving (out of 8, large serving) has approximately:
300-350 kcal
Protein: 13-16 g
Fat: 16-18 g (mostly from tuna and oil)
Carbohydrates: 30-35 g
Estimates vary depending on the type of tuna, whether you use more or less oil, and the thickness of the dough.
Storage and Reheating
The tuna pie can be stored in the refrigerator, covered, for 2-3 days. If I want to reheat it, I use the oven at 140°C for 10-12 minutes to avoid softening the dough. I don’t recommend reheating in the microwave, as it becomes too soft. The pie is also good at room temperature, so it’s fine if you take it packed.
Quick Info
Total time: about 1 hour and 30 minutes (including dough rising and baking)
Preparation time: 40-50 minutes (dough, boiled eggs, filling)
Baking time: 30-40 minutes (depending on the oven)
Servings: 8-10 slices (for a standard baking tray)
Difficulty: easy to medium
Recipe type: savory fish pie, for lunch or dinner
Ingredients
For the dough:
500 g white flour
100 ml warm water
150 ml oil (I prefer olive oil)
50 ml white wine (or, if I don’t have any, I use beer)
25 g fresh yeast (or 7 g dry yeast)
1 teaspoon sugar
1 teaspoon salt
For the filling:
1 onion
1 red bell pepper
2 eggs
250-300 g canned tuna (drained)
3-4 tablespoons tomato paste
about 50 ml oil for sautéing the vegetables
salt, to taste
Instructions
1. Start with the dough. In a bowl, mix the warm water, oil, and wine. Add the sugar and yeast, then stir until the yeast is completely dissolved.
2. In another bowl, sift the flour and add the salt. Pour the liquid mixture over the flour. Stir with a wooden spoon until everything comes together.
3. Transfer the dough to a work surface and knead it by hand until it becomes elastic and no longer sticks. If needed, add a little flour, but usually, it’s not necessary.
4. Place the dough back in the bowl, cover it with a towel, and let it rise for 30 minutes while you prepare the filling.
5. Boil the eggs in cold water. Once it comes to a boil, let them cook for 8 minutes, then drain and peel them.
6. Finely chop the onion and bell pepper. Heat the oil in a pan and sauté them over low heat until softened, without browning.
7. Once the vegetables are softened, turn off the heat. Chop the boiled eggs and add them to the onion and bell pepper, then add the drained tuna and tomato paste. Mix well and season with salt. Let everything cool slightly.
8. Return to the dough. Divide it into two parts. Roll out the first piece directly on a lightly floured surface, enough to cover the bottom and edges of the tray.
9. Place the dough in the tray (I usually use a rectangular tray, but a round one works too), making sure to cover the edges.
10. Spread the filling over the bottom layer and distribute it evenly.
11. Roll out the second piece of dough and place it over the filling. Seal the edges of the pie well. If I have any leftover dough, I use it to decorate the top.
12. Place the tray in the oven at 175°C, on the middle rack, and bake until golden brown (about 30-40 minutes, check after 30). When it’s done, remove the tray and let it cool for 10-15 minutes before cutting.
Why I make this recipe often
It’s a hassle-free recipe, the ingredients are usually on hand, and you don’t have to keep a constant eye on it. The pie is filling, travels well, and can be served warm or at room temperature. It cuts easily, doesn’t crumble, and has a balanced flavor.
Tips and Variations
Tips
If the dough seems too soft, add a bit of flour gradually, so it doesn’t become too tough.
If you find the canned tuna too salty, you can quickly rinse it under cold water and drain it well.
When rolling out the dough, you can use a rolling pin or simply use your hands directly in the tray.
Before baking, you can brush the pie with a little oil for shine, but it’s not necessary.
Substitutions
White wine can be replaced with beer or, if you don’t have anything, just use water, although the flavor will be simpler.
Tuna can be substituted with another type of canned fish (like mackerel), if you have it on hand.
Instead of a red bell pepper, you can use yellow or green. If you don’t like bell pepper, you can omit it.
Variations
You can add sliced olives to the filling.
If you like it spicier, add a pinch of pepper or chili flakes.
For a richer texture, you can add a tablespoon of breadcrumbs to the filling, but it’s not mandatory.
Serving Ideas
The tuna pie cuts better after it has cooled slightly. It can be eaten as a snack or for lunch, paired with a simple salad. It’s also good the next day, packed for lunch.
Frequently Asked Questions
Can I use tuna in oil or in water?
Yes, either option works. Just make sure to drain the tuna well before mixing it into the filling, so the pie doesn’t turn out watery.
Can the tuna pie be frozen?
I don’t recommend freezing. The dough is best fresh. If you do freeze it, the texture will be okay, but the filling’s flavor may suffer.
Can I use dry yeast?
Yes, 7 g of dry yeast can replace 25 g of fresh yeast. It doesn’t need to be activated separately, just mix it well with the liquids.
What can I use instead of tomato paste if I don’t have any at home?
If you don’t have tomato paste, you can use a little tomato sauce or even ketchup, adjusting the salt at the end. It won’t taste exactly the same, but it will work for binding the filling.
How thin should the dough be rolled out?
The dough doesn’t need to be overly thin; about the thickness of a pinky finger (around 3-4 mm) is sufficient to hold the filling without breaking.
Nutritional values (estimates)
One serving (out of 8, large serving) has approximately:
300-350 kcal
Protein: 13-16 g
Fat: 16-18 g (mostly from tuna and oil)
Carbohydrates: 30-35 g
Estimates vary depending on the type of tuna, whether you use more or less oil, and the thickness of the dough.
Storage and Reheating
The tuna pie can be stored in the refrigerator, covered, for 2-3 days. If I want to reheat it, I use the oven at 140°C for 10-12 minutes to avoid softening the dough. I don’t recommend reheating in the microwave, as it becomes too soft. The pie is also good at room temperature, so it’s fine if you take it packed.