Tuna Pie

"This is a change from the traditional tuna casserole. The cheese-flavored crust is similar in texture to a graham cracker crust, perhaps a bit firmer, with a slightly crunchy crumb topping, and the tuna filling is somewhat like a quiche flavored with sour cream and dill. I got the recipe from an old Penzey's catalogue. See the bottom of the recipe for a suggestion on making a smaller pie for less servings."
photo by a food.com user photo by a food.com user
Ready In:




  • Preheat oven to 400.
  • Butter a 10" deep dish pie pan (or spray well with non-stick spray).
  • In a medium bowl, combine flour, 1 cup cheese, salt and paprika.
  • Cut the butter into chunks and mix or rub with your fingers into the flour mixture until coarse crumbs are formed.
  • Reserve 1 cup of the mixture and press the rest into the bottom and up the sides of the prepared pie pan.
  • Arrange the drained tuna on the crust.
  • Beat the eggs with a mixture until light and fluffy.
  • Stir in the sour cream, the remaining 1/2 cup cheese, the mayonnaise, bell pepper, onion, and dill weed.
  • Pour the mixture over the tuna and sprinkle with the reserved crumb mixture.
  • Bake for 35 to 40 minutes.
  • Let stand 15 minutes before cutting and serving.
  • Note: I have made this recipe in a 8" pie pan using 2/3 of the recipe ingredients for fewer servings, with excellent results.

Questions & Replies

default avatar
Got a question? Share it with the community!


  1. Rosalind
    This is a really nice recipe. But a little too cheesy for me, I was also worried about the high fat content of all that cheese. So I used a low fat pastry for the bottom and did all the rest the same and it came out very nice. I will make it again.
  2. lorenlou
    What a nice change for tuna - not the same old tuna casserole. The cheddar cheese adds a wonderful flavor to the creamy center of the pie, along with the tasty crust of course! I used a 10" springform pan, and the only substitution was 1 T. onion powder for the onion, as my family doesn't like chunky stuff!


I enjoying cooking, baking and experimenting with new, ethnic, and out-of-the-ordinary recipes. I live in Pennsylvania with my crazy cat, Da Fuzz (aka Demoncat), who is spoiled beyond human comprehension.
View Full Profile

Find More Recipes