A simple and homely pie filled with homemade goodness. This recipe is one from my childhood and my mum’s signature dish as we were growing up. This sure was one of our family favourites!
Here’s my updated version with a few tweaks, making this yummy tuna pie gluten free, dairy free and sugar free.
This pie is a great family dinner option or make-ahead lunch and it freezes well also. It is also fabulous for school lunches!
You’ll find many more family friendly healthy recipes, all gluten free, dairy free and sugar free, in my Real Food Recipes e-book.
Nourish 101:
- Tuna and eggs are high in protein to keep you satisfied for longer whilst providing your body with beneficial amino acids.
- Eggs also provide your body with a boost of energising vitamin B-12 as well as choline and folate.
- Quinoa is also high in protein and low GI providing your body with slow-release energy to fuel your body for an energised day.
Dietary Notes:
This recipe is gluten free, dairy free and soy free
To make this recipe nut free and low FODMAP see recipe notes below.
Gluten Free Tuna Pie
A simple and homely pie filled with homemade goodness. This recipe is one from my childhood and my mum's signature dish as we were growing up. This sure was one of our family favourites!
Servings 6
Ingredients
Base
- 3 cups cooked quinoa
- 1 small Onion, finely diced
- 1 large Egg, whisked
- 3 teaspoon s Curry Powder
- Pinch sea salt
- Black Pepper
- Olive Oil for greasing
Filling
- 800 g canned tuna in olive oil
- 1 small Yellow Onion, finely diced
- 4 Cloves Garlic, crushed
- 8 Large Eggs , whisked
- 1/2 cup plant based milk
- 1 teaspoon Dry Mustard Powder
- 1/2 cup Fresh Parsley chopped or 2 tablespoons Dried Parsley
- Pinch sea salt
- Black Pepper
Instructions
- Pre-heat fan-forced oven to 170°C.
- Prepare and cook quinoa and set aside to slightly cool.
- In a large mixing bowl combine all of the base ingredients and mix well.
- Press base onto the bottom and sides of a large pie dish lightly greased with olive oil (approximately 26 cm pie dish).
- Flake tuna over base.
- In a mixing bowl combine remaining filling ingredients.
- Pour filling gently over tuna evenly.
- Bake in pre-heated oven for 50 minutes - 1 hour or until firm.
Notes
Serving Suggestions:
- Serve with a side salad or cooked greens.
- Add 1/2 cup frozen green peas to filling mixture before cooking.
- Add a pinch of chilli powder to the base mixture.
- Add 1/2 cup spinach, finely chopped to topping egg mixture.
- Add 1 grated carrot to tuna filling.
- You can also omit almond milk and add 1 more egg to filling.
- Instead of quinoa you can also use cauliflower rice.
- For the best flavour choose a good quality brand of tuna.
- Substitute onion for 3 spring onions (green part only) finely chopped.
- Omit garlic from filling and add 1 tablespoon garlic infused olive oil to base.
- Substitute cooked quinoa for 3 cups of cauliflower rice (or 1.5 cups cauliflower rice + 1.5 cups broccoli rice).
- Substitute almond milk for coconut drinking milk or 1 additional egg or omit
Simple and very yummy. The kids happily ate this meal, not overpowering for sensitive eaters
Thank you so much for sharing! That’s so great to hear.
I was VERY skeptical about how this would turn out (tuna and egg?), but it’s amazing. My husband and I enjoyed it very much.
So glad you tried the tuna pie recipe and enjoyed it! Thanks for sharing.