This Potato Crust Tuna Pie swaps pastry for a golden, crispy potato base — and it works beautifully. Creamy tuna and sour cream filling, melted cheese and sweet cherry tomatoes make it a hearty dinner that is simple to put together and easy to love. If you enjoy tuna bakes, try our Low-Calorie Tuna and Potato Phyllo Pie too, or keep the fish theme going with Trout and Spinach Puff Pastry Pie.
Ingredients
- 500-600 g potatoes, boiled
- 2 cans tuna, drained
- 300 g sour cream (20%)
- 100-150 g cheese, grated
- 3 eggs
- Fresh parsley, chopped
- Spices to taste
- Olive or vegetable oil
- 5-6 cherry tomatoes
Instructions
- Boil the potatoes until done. Grease a pan, add the potatoes, and mash with a masher or glass, forming raised edges.
- Brush the potato base with oil, season, and bake at 200°C (400°F) for 20 minutes until lightly golden.
- Whisk the eggs with the sour cream, add spices, chopped parsley, and tuna; mix well.
- Pour the filling over the potato crust, top with cheese and cherry tomatoes.
- Bake at 180°C (350°F) for 30-40 minutes. Serve chilled.
Tips
- Press the potato base firmly and build the edges up high so the filling stays inside while baking.
- Drain the tuna well so the filling sets instead of turning watery.
- For more ideas on cooking with canned fish, see the guides at Serious Eats.
Nutrition
Nutrition (per 100 g): 104 kcal, protein 8.2 g, fat 3.8 g, carbs 9.5 g.
Let the pie cool and chill before slicing so it holds its shape. For another tuna dinner, try our Savory Tuna and Egg Pour Pie.