Tuna Bread Pie is a happy snack pie filled with creamy and cheesy tuna filling. This is made by filling a scrumptious tuna mixture made by caned tuna, butter, onion, carrot, mayonnaise, all purpose flour, pepper and salt into a bread pie made by bread loaf, egg fried after coating egg, breadcrumbs. Whether at home, at work and basically anywhere, tuna bread pie is just the perfect snack for everyone to brighten up the day.
TUNA BREAD PIE
Tuna sandwich is one of the Filipino’s favorite type of sandwich. With the availability of ready-to-eat tuna in can, one can easily prepare a tuna sandwich. I remember my mom preparing a whole loaf of bread into a tuna sandwich to serve as our “baon” or snack for my elementary field trip. As a child with less appetite, I couldn’t say no to tuna sandwich. My mother gave some of the sandwiches to my classmates and we all enjoyed it.
My mom was always bringing a lot of Jollibee’s tuna pie as pasalubong whenever she went home from work. With its gracious taste, a lot of Jollibee’s tuna pie is never enough to consume. I can remember eating 3 of them in one sitting and still wanting to eat more. With Jollibee’s release of tuna pie in 2009, an easier way to consume a tuna sandwich was introduced. It is now our tuna bread pie.
HOW TO COOK TUNA BREAD PIE
With the current pandemic going on, people stayed at home for quarantine and got to be more involved in the kitchen. I started experimenting recipes in my kitchen and discovered this tuna bread pie as one of the quarantine’s greatest hits whether for business purposes or just for personal consumption. I personally prepared this snack for myself and family and got it perfectly on the first try! There are no super special ingredient in this snack and what you need are almost always available in your food counter so you can make it literally whenever you like.
In making tuna bread pie, you start by preparing the filling. This recipe has simple ingredients and thus easy to prepare. You start by straining the tuna from the can. Do not throw away the liquid since you can use it in adjusting the consistency of the filling later. Next, you chop the vegetables into very small pieces, small enough that you can still see it but would not make big lumps on the filling. You now then put a pan and light the stove and we’ll start cooking our filling. Basically, you sauté the tuna and vegetables and then add the mayo and all-purpose cream. In this time you can add your salt and pepper or other seasonings you prefer. Continue cooking the filling until the carrots are fully-cooked and tender. The combination of the saltiness of tuna, creaminess of the mayonnaise and cream and the fresh taste of the vegetables results in a great complementation of flavors. Let the filling sit and cool on the side before we put them in the bread.
In preparing the bread, place the bread in a chopping board and cut the sides. Flatten the bread using a rolling pin. If you have no rolling pin, you could use a glass with a smooth surface. Place a gorgeous amount of filling one the first half of the bread then add grated cheese on the top. The enhancement of cheese in the filling made this snack possibly the best snack of all time. After placing the cheese and filling, close the pie by folding and seal the edges using a fork to resemble the edges of classic pies. Repeat these steps until you consume all the filling.
The next step is to prepare two bowls. In the first bowl, crack an egg and scramble it. In the second bowl, place your breadcrumbs. Start heating a large amount of oil in a pan for deep-frying. Coat the pies in egg and then in breadcrumbs before putting in the pan. Let the pies cook until the outside is golden brown. Fry in batches so that the pies would not be overcrowded in the pan. Let the cooked pies rest in a tissue paper to drain the excess oil.
The resulting tuna bread pie is crispy on the outside and heavenly soft on the inside. This is a very innovative way of creating a pie with such readily available and low-cost ingredients.
Tuna Bread PieCourse: Easy Meals, Snacks
2 cans tuna
1 tablespoon butter
1 medium-sized onion, chopped
1 small carrot, minced
5 tablespoon mayonnaise
¼ cup all-purpose cream
salt and pepper to taste
slices of loaf bread
water or egg
- For the filling:
- Strain tuna to remove oil.
- Put butter in a pan. You can use oil if butter is not available.
- Add the onion, tuna flakes and minced carrots into the pan. Saute for a minute.
- Add mayonnaise and all-purpose cream. Mix well.
- Season with salt and pepper.
- Cook until carrot is tender.
- Remove from heat and let cool.
- For the bread:
- Place bread in a chopping board. Remove edges then flatten the bread.
- Place some filling in the bread. Add a gorgeous amount of cheese.
- Brush water or egg on the sides of the bread and close the pie by folding. Press the sides to ensure the bind. Seal the sides using a fork.
- For frying:
- Dip each pie in egg and then coat with breadcrumbs. Do the same for the rest of the breads.
- Heat some oil under medium heat and fry each pie until golden brown.
- Serve hot and enjoy.
- Carrots and onions were the vegetables used in this recipe but you can opt to use different vegetables based on your preference.
- If the consistency of the filling became too thick and you wanted it to be more flowy, you can use the oil strained from the tuna to adjust the consistency of the filling.
- If there are no breadcrumbs available, you can use crackers. Crumble the crackers just as small as bread crumbs.
- Fry in batches so that the pies can cook thoroughly. Remember to place the pies in tissue paper after frying to drain the excess oil. This will result to a crispy crust.