Tuna Fish Pie Recipes

TUNA EMPANADA PIE

Tuna empanada pie image

Empanadas are a South American special. This pie will feed a family using just one can of tuna

Provided by Good Food team

Time 1h20m

Number Of Ingredients 13

Ingredients

1 tbsp olive oil
1 onion , finely chopped
1 garlic clove , crushed
3-4 medium potatoes , cubed
2 carrots , diced
2 red peppers , diced
1 tbsp smoked paprika
1 tsp each dried oregano and thyme
2 tbsp tomato purée
300ml vegetable stock
185g can sustainable tuna in spring water, flaked
500g pack shortcrust pastry
1 egg , beaten

Steps:

Heat oven to 200C/180C fan/gas 6. Fry onion, garlic, potatoes and carrots in oil for 5 mins until softening. Add peppers, paprika, herbs and tomato purée, and cook for 5 mins.
Add stock, bring to the boil, then simmer until stock is absorbed and vegetables are tender. Add the tuna.
Roll a quarter of the pastry into a 22cm circle. Roll remaining pastry to line a 22cm loose-bottomed tin, allowing the pastry to come over the edges of the tin.
Fill with the tuna mix and top with the pie lid. Brush the edges with egg then fold over the sides and press down with a fork to seal. Make two holes in the top, brush with egg and bake for 35-40 mins until golden brown. Leave to cool slightly, then serve.

Nutrition Facts : Calories 537 calories, Fat 30 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 14 grams protein, Sodium 0.98 milligram of sodium

TUNA FISH PIE

Tuna Fish Pie image

Make and share this Tuna Fish Pie recipe from Food.com.

Provided by samcp4

Categories Tuna

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 8

Ingredients

370 g tinned tuna in brine, drained
4 spring onions, finely chopped
1 pint white sauce
30 ml tomato ketchup
30 ml Heinz salad cream
1 1/2 lbs potatoes, mashed
75 g cheddar cheese, grated
pepper, to taste

Steps:

Mix the tuna, spring onion, tomato ketchup, salad cream and pepper into the white sauce.
Place in an oven dish and top with the mashed potato and cheese.
Bake in a medium oven for 30 minutes, or until the cheese has browned.

Nutrition Facts : Calories 780.6, Fat 36.4, SaturatedFat 12, Cholesterol 60.2, Sodium 1305.9, Carbohydrate 59.1, Fiber 5.9, Sugar 11.8, Protein 53.7

EASY WEEKNIGHT TUNA POT PIE

Easy Weeknight Tuna Pot Pie image

I made this recipe up one night on my commute home from work. It is fast, easy, and delicious! Makes great leftovers, too.

Provided by MISWOODS

Categories Seafood Fish Tuna

Time 35m

Yield 8

Number Of Ingredients 7

Ingredients

2 tablespoons butter
1 small onion, diced
2 (5 ounce) cans tuna, drained
1 (10 ounce) package frozen mixed vegetables
1 (10.75 ounce) can condensed cream of mushroom soup
½ cup shredded Cheddar cheese
1 (8 ounce) package refrigerated crescent rolls

Steps:

Preheat an oven to 350 degrees F (175 degrees C).
Melt the butter in a saucepan over medium heat. Add onions and cook until soft and translucent. Mix in the tuna and frozen vegetables, stirring often until the vegetables are heated through, 5 to 10 minutes. Stir in the cream of mushroom soup. Pour the tuna mixture into a 9 inch pie dish and sprinkle with shredded cheese.
Unroll and separate the crescent rolls. Lay each crescent roll on top of the tuna mixture with the point facing inward, the rolls may overlap slightly. Bake until crescent rolls are golden brown and mixture is bubbly, 11 to 13 minutes. Let the pie sit for 5 to 10 minutes before cutting and serving.

Nutrition Facts : Calories 265.6 calories, Carbohydrate 19.3 g, Cholesterol 26.1 mg, Fat 14.4 g, Fiber 1.5 g, Protein 14.1 g, SaturatedFat 5.8 g, Sodium 572.5 mg, Sugar 3 g

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