1-2-3 Tuna Pie
A savory tuna and vegetable pie with a flaky crust, perfect for quick weeknight dinners or comforting family meals, combining creamy filling and golden baked crust.
Ingredients
Instructions
- Place the pie crust on wax paper in a 425°F oven.
- Combine the drained tuna, cooked and drained mixed vegetables, and cream of mushroom soup.
- Pour the mixture into the pie shell.
- Replace the pie crust on top and slit several places in the crust.
- Do not seal the edges of the crust.
- Place the pie on a baking sheet.
- Bake for 20 minutes at 425°F or until the crust is lightly browned and the filling is bubbly.
Tips & Substitutions
For a twist, you can substitute the tuna with canned salmon for a different flavor. You can also add spices like dill or garlic powder to enhance the taste. If you prefer a lighter option, consider using Greek yogurt instead of cream of mushroom soup. Ensure your mixed vegetables are well-drained to avoid a soggy crust. This recipe is versatile and can be adapted to include leftover vegetables from dishes like Shrimp Bisque.
Serving Suggestions
This Tuna Pie pairs wonderfully with a fresh green salad or a side of roasted potatoes for a complete meal. You could also serve it alongside a light soup, like She Crab Soup, for a comforting dinner. For added flavor, drizzle a bit of lemon juice over the pie before serving. It’s perfect for lunch or dinner and can be enjoyed by the whole family.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pie in a preheated oven at 350°F for about 15-20 minutes or until heated through. Avoid microwaving, as it can make the crust chewy. Enjoy it warm or at room temperature for a quick meal.
Nutrition & Diet Analysis (per serving)
Each serving of 1-2-3 Tuna Pie contains roughly 359 calories, with 29g protein, 25g carbohydrates, and 16g fat. It is an excellent source of protein (59% of the Daily Value) and vitamin A (21% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 665mg per serving (29% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh vegetables instead of frozen?
Absolutely! Fresh vegetables can be used instead of frozen mixed vegetables. Just make sure to cook them until tender before mixing them with the tuna and soup. This will enhance the flavor and texture of your pie.
How can I make this recipe gluten-free?
To make this Tuna Pie gluten-free, simply use a gluten-free pie crust. Additionally, ensure that the cream of mushroom soup you select is gluten-free or make your own using gluten-free ingredients. This way, you can enjoy the dish without worrying about gluten.
Can I freeze the Tuna Pie?
Yes, you can freeze the Tuna Pie before baking it. Wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. When ready to bake, thaw it in the refrigerator overnight and then bake as directed. This is a great way to have a quick meal ready to go!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).