Easy crispy tuna pie

Using handy supermarket shortcuts, this delicious seafood pie is packed full of flavour and crunchy. Serve up a big slice with a side salad for a healthy and filling meal your family will love to eat.

  • 20 mins preparation
  • 1 hr cooking
  • Serves 4
  • Print


Easy crispy tuna pie
  • 1 tablespoon olive oil
  • 1 onion, thinly sliced
  • 3 teaspoon thyme leaves
  • 2 cup white self-raising flour
  • 40 gram butter, chopped
  • 1 cup grated cheddar cheese
  • 2/3 cup milk
  • 420 gram can creamy mushroom soup
  • 2 eggs, lightly whisked
  • 400 gram can tuna in oil, drained
  • 100 gram packet potato crisps, lightly crushed
  • parsley leaves, to serve
  • steamed green beans, to serve
  • lemon wedges, to serve


Easy crispy tuna pie
  • 1
    Preheat the oven to hot, 200°C. Lightly grease a 20cm spring-form pan.
  • 2
    In a frying pan, heat oil on high. Saute onion 3-4 minutes until tender. Stir thyme through.
  • 3
    Sift flour into a large bowl. Rub in butter using finger tips until mixture resembles breadcrumbs. Stir half of the cheese through.
  • 4
    Make a well in the centre of the flour mixture. Add milk all at once. Using a flat bladed knife stir through the milk to form a soft dough. Turn out onto a lightly floured surface and shape into a ball.
  • 5
    Press dough into the pan. Scatter onion over. In a large bowl combine soup, eggs and tuna. Carefully pour over dough. Sprinkle with combined chips and remaining cheese.
  • 6
    Bake 50-55 minutes until set. Rest for 10 minutes before serving. Sprinkle with parsley. Cut into wedges and serve with steamed green beans or salad and lemon wedges.


If you like, try adding some sauteed mushrooms with the onion.

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