Classic Canned Tuna Pie with Creamy Filling
Tuna Pie
Comfort food at its finest—flaky pie crust filled with creamy tuna, peas, and melted cheese. A weeknight winner.
There's something wonderfully nostalgic about a good tuna pie—it's the kind of dish that feels like a warm hug on a plate. This recipe takes humble canned tuna and transforms it into something truly special with a creamy filling, tender peas, and a flaky pastry crust that's absolutely irresistible. It's affordable, reliable, and honestly one of the most satisfying meals you can get on the table in under an hour.
What makes this tuna pie so brilliant is its versatility and simplicity. Whether you're feeding a family on a budget or looking for comfort food that actually tastes delicious, this delivers every single time. The combination of creamy sauce, sweet peas, and that golden, buttery crust is pure magic—I promise your family will be asking for seconds.
Nutrition (per serving)
Directions
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1
Preheat oven to 400°F. Place pie crust in a 9-inch pie dish and set aside.
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2
Drain the canned tuna thoroughly, breaking it into small flakes with a fork. Set aside.
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3
Melt butter in a large saucepan over medium heat. Add diced onion and sauté for 3-4 minutes until softened.
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4
Sprinkle flour over the onion and stir constantly for 1 minute to create a roux.
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5
Gradually pour in the milk while whisking continuously to avoid lumps. Cook for 5-6 minutes, stirring occasionally, until the sauce thickens.
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6
Add the flaked tuna, frozen peas, shredded cheese, salt, black pepper, and lemon juice. Stir until everything is well combined and the cheese has melted.
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7
Pour the tuna filling into the prepared pie crust, spreading it evenly.
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8
Sprinkle paprika over the top for extra flavor and color.
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9
Bake for 25-30 minutes until the crust is golden brown and the filling is bubbling slightly at the edges.
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10
Remove from the oven and let rest for 5 minutes before slicing and serving.
Ingredients
- Canned tuna in water:2 cans (5 oz each)
- Pie crust:1 package (for 9-inch pie)
- Butter:3 tbsp
- Onion, finely diced:½ medium
- All-purpose flour:3 tbsp
- Whole milk:1.5 cups
- Frozen peas:1 cup
- Sharp cheddar cheese, shredded:¾ cup
- Salt:½ tsp
- Black pepper:¼ tsp
- Lemon juice:1 tbsp
- Paprika:¼ tsp
Tips & Notes
- Drain the canned tuna very well—excess liquid will make the pie watery. Pat it dry with paper towels if needed.
- If you prefer a more textured crust, brush the top with a beaten egg before baking for extra shine and color.
- Frozen peas are perfect here, but you can substitute fresh or canned peas if that's what you have on hand.
- Leftovers keep well in the refrigerator for up to 2 days and reheat beautifully in a 350°F oven.
