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–+ servings

Tuna Pie

Crispy Filipino tuna bread pies filled with a creamy mixture of canned tuna, vegetables, mayonnaise, cream and cheese. A delicious and easy homemade snack perfect for merienda or baon.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course Appetizer, Merienda, Snack
Cuisine Filipino
Servings 10
Calories 250 kcal

Equipment

  • Mixing bowls
  • Chopping board
  • Rolling pin or smooth glass
  • Frying pan
  • Fork
  • Strainer
  • Paper towels

Ingredients
  

For the Tuna Filling

  • 2 cans tuna drained
  • 1 tablespoon butter
  • 1 medium onion finely chopped
  • 1 small carrot finely minced
  • 5 tablespoons mayonnaise
  • ¼ cup all-purpose cream
  • Salt and pepper to taste
  • Grated cheese for filling

For the Bread

  • 10 slices loaf bread
  • Water or beaten egg for sealing

For the Coating and Frying

  • 1 egg beaten
  • Breadcrumbs
  • Cooking oil for deep-frying

Instructions
 

Prepare the Tuna Filling

  • Drain the tuna and set aside a small amount of the liquid in case it is needed later.
  • Melt the butter in a pan over medium heat.
  • Add the chopped onion, tuna flakes, and minced carrot. Sauté until the onion softens and the carrot becomes tender.
  • Add the mayonnaise and all-purpose cream. Mix well.
  • Season with salt and pepper to taste.
  • Continue cooking until the mixture becomes creamy and thick enough to use as a filling.
  • Remove from heat and allow the filling to cool completely.

Prepare the Bread

  • Place a slice of loaf bread on a clean chopping board.
  • Remove the crust from all four sides.
  • Flatten the bread using a rolling pin. A smooth glass can be used if you don't have a rolling pin.
  • Place a spoonful of the cooled tuna filling on one side of the bread.
  • Add grated cheese on top.
  • Lightly brush the edges with water or beaten egg.
  • Fold the bread over the filling and press the edges together.
  • Seal the edges firmly with a fork.
  • Repeat with the remaining bread and filling.

Coat and Fry

  • Dip each prepared pie into the beaten egg.
  • Coat completely with breadcrumbs.
  • Heat enough cooking oil in a deep pan over medium heat.
  • Fry the tuna pies in batches until golden brown and crispy on both sides.
  • Transfer the cooked pies to a strainer or paper towels to drain excess oil.
  • Serve warm and enjoy!

Notes

  • Let the tuna filling cool completely before placing it inside the bread.
  • Avoid overfilling the pies because excess filling can make them difficult to seal and may leak during frying.
  • Finely chop the vegetables so they blend easily into the filling.
  • Seal the edges firmly with a fork to keep the filling inside.
  • Maintain medium heat while frying. Oil that is too hot may brown the breadcrumbs too quickly.
  • Fry in batches and avoid overcrowding the pan to keep the crust crispy.
  • If breadcrumbs aren't available, finely crushed crackers can be used as a substitute.
  • You can add corn, peas, bell pepper, or potatoes to the tuna filling for extra texture and flavor.
  • Cheddar or mozzarella can be added for an extra cheesy center.

Nutrition

Calories: 250kcalCarbohydrates: 24gProtein: 9gFat: 13gSaturated Fat: 4gSodium: 450mgFiber: 2gSugar: 3g
Keyword crispy tuna pie, easy Filipino snack, Filipino Merienda, Filipino tuna pie, homemade tuna pie, tuna bread pie, tuna bread recipe, tuna pie, tuna pie recipe, tuna sandwich pie
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