Vegetable Tuna Pie
A savory vegetable and tuna pie with cheesy topping, perfect for a quick, hearty lunch or dinner that combines fresh flavors with a comforting crust.
Ingredients
- 1 egg, slightly beaten ⓘ
- 1/2 cup mayonnaise ⓘ
- 1/4 teaspoon salt ⓘ
- 1/4 teaspoon dry mustard ⓘ
- dash of ground red pepper ⓘ
- 3 tablespoons chopped onion
- 3 tablespoons chopped green pepper ⓘ
- 1/2 cup dry bread crumbs
- 1 (6 1/2 oz.) can lite tuna (undrained) ⓘ
- 10 oz. frozen mixed vegetables, cooked and drained ⓘ
- 1/2 cup (2 oz.) shredded Cheddar cheese, divided ⓘ
Instructions
- Mix egg, mayonnaise, salt, dry mustard, ground red pepper, chopped onion, and chopped green pepper in a bowl.
- Stir in dry bread crumbs.
- Add the undrained tuna and mix well.
- Press the mixture gently into an 8-inch pie plate with the back of a spoon to form a shell.
- Shape the mixture like a pie crust.
- Toss cooked and drained frozen mixed vegetables with 1/4 cup shredded Cheddar cheese and put the mixture in the tuna shell.
- Sprinkle the remaining cheese over the top.
- Bake at 325°F (165°C) for 20 to 25 minutes until golden and heated through.
Tips & Substitutions
For a lighter version, substitute Greek yogurt for mayonnaise. You can also add herbs like dill or parsley for extra flavor. If you don't have dry mustard, a teaspoon of Dijon mustard works well. For added texture, consider incorporating chopped celery or carrots. Ensure the vegetables are well-drained to avoid a soggy crust, similar to techniques in Seafood recipes.
Serving Suggestions
Serve this Vegetable Tuna Pie warm, accompanied by a fresh green salad or steamed broccoli for a balanced meal. It pairs beautifully with Egg Noodle Tuna Bake for a comforting dinner option. For a complete spread, consider adding a light vinaigrette or a dollop of tartar sauce on the side.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pie in the oven at 350°F (175°C) for about 10-15 minutes until warmed through. You can also use the microwave, but for a crispier texture, the oven is preferable.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetable Tuna Pie contains roughly 209 calories, with 5g protein, 25g carbohydrates, and 11g fat. It is an excellent source of vitamin C (106% of the Daily Value), and a good source of vitamin A and dietary fiber. Note that it is relatively high in sodium, at 1996mg per serving (87% 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?
Yes, you can use fresh vegetables! Just steam or sauté them until tender before adding them to the pie. This can enhance the flavor and texture. Consider using seasonal veggies for an even fresher taste.
What can I substitute for tuna if I want a different protein?
You can substitute canned chicken or chickpeas for a vegetarian option. Both will provide a different flavor profile but still create a delicious pie. Another option is to try salmon for a richer taste, reminiscent of dishes like Crab Louie.
How can I make this dish gluten-free?
To make the Vegetable Tuna Pie gluten-free, use gluten-free bread crumbs or crushed gluten-free crackers in place of regular bread crumbs. This adjustment will allow you to enjoy the dish without compromising on texture or flavor.
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).