Golden, fluffy and packed with savory flavor, this tuna and egg pour pie is an easy bake that works for lunch, dinner or a picnic. A simple kefir batter hugs a filling of flaked tuna, chopped eggs and green onion, creating a tender pie that slices beautifully. If you enjoy savory bakes, try our Pasta in Creamy Tomato and Spinach Sauce and our Juicy Chicken Cutlets with Butter for more comforting weeknight meals.
Ingredients
- 200 g (1 2/3 cups) flour
- 350 g (1 1/2 cups) kefir
- 2 raw eggs
- 3 hard-boiled eggs, chopped
- 1 can tuna, drained
- 1 tsp sugar
- 1 tsp salt
- 1/2 tsp baking soda
- 1 tbsp vegetable oil
- 1 bunch green onion, chopped
Instructions
- Whisk the raw eggs with kefir, then add the sugar, salt, oil, and sifted flour. Stir in the baking soda and mix the batter smooth.
- Flake the tuna with a fork, draining excess liquid. Mix with the chopped eggs and green onion.
- Oil a baking pan, pour in half the batter, spread the filling evenly, and cover with the remaining batter.
- Bake at 180°C (350°F) for about 45 minutes.
Tips
- Drain the tuna well so the filling stays light and the batter bakes through evenly.
- Let the pie cool for 10-15 minutes before slicing so the layers set and cut cleanly.
- Serve warm with a green salad; for more savory pie ideas, see Serious Eats.
Nutrition: per 100 g: 129 kcal, protein 11.2 g, fat 5.4 g, carbs 7.9 g.