Tuna Pie
by RecipeFiler
Why some badges are missing
- Not vegan: tinned tuna in spring water
- Not vegetarian: tinned tuna in spring water
- Not gluten-free: plain flour → try gluten-free plain flour
- Not dairy-free: unsalted butter → try dairy-free butter
- Not egg-free: egg → try ground flaxseed and water (1 tbsp ground flaxseed + 3 tbsp water per egg, rested 5 min)
- Not low-FODMAP: plain flour → try gluten-free plain flour
- Not low-histamine: tinned tuna in spring water
- Not low-GI / diabetic-friendly: plain flour → try wholemeal flour
- Not kidney-friendly: whole milk → try rice milk
Based on listed ingredients — always check labels for allergies.
About this recipe
A comforting baked pie filled with flaky tuna, sweetcorn, peas and Cheddar in a creamy white sauce, topped with pastry and baked until golden, typically served for dinner.
Prep
20m
Cook
30m
Serves
Rating
—
Total time · 50m
Ingredients
Kitchen HelpShopping list
320 g tinned tuna in spring water — drained and flaked
40 g unsalted butter
40 g plain flour
400 ml whole milk
80 g mature Cheddar cheese — grated
100 g frozen peas
100 g sweetcorn — tinned or frozen
1 tsp Dijon mustard
1 tbsp lemon juice
2 tbsp fresh parsley — chopped
0.5 tsp sea salt
0.25 tsp black pepper — freshly ground
320 g ready-rolled puff pastry — 1 sheet
1 piece egg — beaten, for glazing
Tools
- · 20 cm pie dish
- · medium saucepan
- · whisk
- · rolling pin (if not using ready-rolled)
- · pastry brush
- · fork
Instructions
Step by step
- 1
Preheat your oven to 200°C (180°C fan). Lightly grease a 20 cm round or oval pie dish.
- 2
Melt the butter in a medium saucepan over medium heat. Once foaming, add the plain flour and whisk continuously for 1– to form a smooth roux.
- 3
Gradually add the milk, whisking constantly to avoid lumps. Bring to a gentle simmer and cook for 3– until the sauce thickens and coats the back of a spoon.
- 4
Remove from the heat and stir in the grated Cheddar, mustard, lemon juice, salt, and pepper. Mix until the cheese has melted.
- 5
Fold in the flaked tuna, peas, sweetcorn, and chopped parsley. Taste and adjust seasoning if needed.
- 6
Pour the tuna mixture into the prepared pie dish and spread evenly.
- 7
Unroll the puff pastry sheet and lay it over the top of the dish, trimming any excess and crimping the edges with a fork to seal. Cut a small cross in the centre to allow steam to escape.
- 8
Brush the pastry with the beaten egg for a golden finish. Bake for 25– until the pastry is puffed and deeply golden.
- 9
Allow to cool for before serving. Accompany with buttered green beans or a simple side salad.
Per serving
serves 4AI estimate only — not medical advice. Figures are approximations based on standard ingredient data and may vary by brand, portion size and preparation. Always double-check if cooking for allergies, diabetes, or strict dietary needs.
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Family legacy
Audio reminiscence
A short voice memory — Mum reading the recipe out, a grandparent sharing the story behind it, a tip whispered while cooking. Up to ~60 seconds.
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