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Potato and Tuna Pie – The Ultimate Comfort Food for Cold Winter Nights


Potato and tuna pie

When it is cold outside, there is nothing better than cozying up by the fire with your loved ones and enjoy a good, hearty, comforting home-cooked meal. Let’s take a nostalgic trip down memory lane to the comforting food memories of childhood associated with grandma’s kitchen and recreate one of the most classic dishes most of us (if not all) have grown up eating – Potato and Tuna Pie!

A cross between Shepherd’s pie and fisherman’s pie, potato and tuna pie is the perfect choice for cozy winter nights at home as well as for when you have friends over. It also does great as entrée on a festive holiday dinner (the season is just round the corner).

This good ol’ pie also makes a perfect dinner for those weekend nights when you’re running out of groceries and are too lazy to go buy some – most people have canned tuna in their pantries. If you’re not one of those people, it’s time you start stocking up on canned tuna. It’s literally a lifesaver on stressful, busy days.
Today, let’s transform a can of tuna into a creamy, cheesy dinner, just under an hour, that will brighten up the gloomy winter days. Its comfort food at its best!

Quick and Easy Potato and Tuna Pie Recipe

If you have never made potato and tuna pie on your own before, you may be surprised to know that this mouth-watering dish only requires pantry staples. Here’s all that you need to whip up this warm, rich, creamy, and cheesy pie that melts in your mouth and leaves you in a food coma:


Use a cake pan instead of a skillet to assemble the pie to reduce the cooking time even further. Make sure to grease both its base and the sides before pouring in the egg and potato mixture. 

Serving Suggestions

  • If you don’t want to play with the original recipe, you can also sauté the vegetables separately and serve them on the side. Use a mix of peas, carrots, and beans.
  • Pair up with a glass of wine to convert this humble dish into a restaurant-quality meal.

How to Store Potato and Tune Pie?

Cover the pie dish with plastic wrap or aluminum foil and refrigerate. The pie will keep for 2 to 4 days in the fridge. However, if you want to store the leftover for longer or make a large batch, store the pie in an airtight container in the freezer. Use multiple small containers if you are not going to consume it all at once.

Recipe Alteration/Modification Tips

Here are a few suggestions and ideas to alter or modify the recipe according to your taste, without compromising its rich, creamy flavor:

  • You can increase the quantity of tuna if you like to add more protein to the dish. 
  • Those who don’t like canned tuna or do not have it can replace it with any other fish of their own choice. Salmon would make a great substitute for tuna. Simply cook or bake a fillet of salmon with a little bit of salt and olive oil, shred it, and then add to the pie. You can even replace fish with ham or bacon.
  • You can also improve the nutrient profile of this hearty dish by adding some veggies in it. While you can add vegetables of your choice, peas and carrots will go well with it.
  • If adding veggies, cook them with potatoes and onion. Depending on how much vegetables you are using, you may also need to increase the number of eggs by one or two.

Warm, rich, hearty, flavorful, and packed with cheesy goodness, this delicious potato and tuna pie will leave everyone licking their spoons! Do try it out and let us know how you find it.

Potato Tuna Pie

The Ultimate Comfort for Cold Nights

  • 6 Large White potatoes (Cut in small cubes )
  • 1 Large Yellow onions (Diced)
  • 2 tbsp Cilantro (Finely chopped)
  • 2 tbsp Parsley (Finely chopped)
  • 6 Eggs
  • 1/2 tbsp Ginger
  • 1 tsp Garlic powder
  • 1 tbsp Salt
  • 6 tbsp Olive Oil
  • 1/2 tsp Black Peeper (Freshly ground )
  • 1 tsp Turmeric
  • 1 Can Tuna (Preferably in water)
  • 1 Cup Mozzarella cheese (Shredded)
  • 1 Cup Cheddar cheese (Shredded)
  1. In an oven-proof skillet, heat two tablespoons of olive oil on medium-low heat. Once the oil is hot, add chopped onions and sauté them for about three minutes. Now add cubed potatoes to the pan and continue to sauté the vegetables until they are tender, brown, and crisp.

    Once potatoes are cooked, add all the spices, mix well, and cook for another five minutes. Be careful at this stage, and continue to stir the mixture to make sure the spices do not burn. Take the skillet off the heat and let the mixture cool down a bit.

    Open the can of tuna, drain its water, and then shred the fish using two forks. You can also cut tuna into small pieces with a knife. Set aside!

    Crack eggs in a large bowl, beat them lightly. Add salt and pepper (to taste), cilantro, and parsley and give them a whisk. Now add the onion and potato mixture into eggs and mix everything well.  

  2. Preheat the oven to 350°.

    Take the skillet you used for cooking onions and potatoes. Add one tablespoon of olive oil and spread it evenly on the base of the pan. Pour half of the egg and potato mixture in the pan and cook it for about five minutes on medium heat. Take the skillet off the heat and sprinkle the tuna, followed by mozzarella and cheddar. Pour the remaining half of the egg and potato mix on top.

    Transfer the skillet to the preheated oven and let it cook for about 15 minutes or until it is firm. Viola! Your scrumptious potato and tuna pie is ready to be devoured! Grab a spoon and dig in!

    Use a cake pan instead of a skillet to assemble the pie to reduce the cooking time even further. Make sure to grease both its base and the sides before pouring in the egg and potato mixture. 

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