This Flaky Mediterranean Tuna Pie brings bright, fresh Mediterranean flavors into an easy, weeknight-friendly pie. A buttery crust holds a savory mix of tuna, salty feta, briny olives, sweet cherry tomatoes, and a hint of oregano. The filling bakes until set and golden, giving you a tender, slightly flaky slice with creamy, tangy bites and a crisp edge. It smells warm and savory as it comes from the oven and tastes great warm or at room temperature. If you enjoy other tuna dishes, you might also like this crispy Korean tuna pancake for a different twist.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Servings: 6
- Difficulty Level: Easy
Nutrition Information
(approximate per serving)
- Calories per serving: 330 kcal
- Protein: 12 g
- Carbohydrates: 18 g
- Fat: 22 g
- Fiber: 1.5 g
- Sugar: 3 g
- Sodium: 700 mg
Why Make This Flaky Mediterranean Tuna Pie
This pie is a bright, satisfying meal that’s quick to assemble. It combines familiar pantry staples—canned tuna and eggs—with Mediterranean favorites like feta, olives, and oregano. The texture contrasts are pleasing: a flaky crust, creamy feta, and chunky tuna and tomatoes. It’s versatile for lunch, a casual dinner, potlucks, or picnics since it holds well and tastes good hot or cold. The recipe is forgiving, making it great for cooks of any skill level.
How to Make Flaky Mediterranean Tuna Pie
You’ll assemble the filling, pour it into a prepared crust, and bake until set. The key is draining the tuna well and not overfilling the pie shell so the filling sets evenly. A short rest after baking helps the pie slice cleanly.
Ingredients:
- 1 pie crust (store-bought or homemade)
- 1 can of tuna, drained
- 1 cup of feta cheese, crumbled
- 1/2 cup of olives, chopped
- 1/2 cup of cherry tomatoes, halved
- 1/4 cup of red onion, finely chopped
- 2 eggs
- 1/2 cup of milk
- 1 teaspoon of dried oregano
- Salt and pepper to taste
- Oil for greasing
Directions:
Step 1: Preparation
Preheat your oven to 375°F (190°C). Grease a pie dish with a little oil. Fit the pie crust into the pie dish and prick the bottom with a fork to prevent large air bubbles. If your crust looks very soft, you can chill it for 10 minutes before filling to help it keep shape.
Step 2: Mixing
In a mixing bowl, combine the drained tuna, crumbled feta, chopped olives, halved cherry tomatoes, and finely chopped red onion. In a separate bowl, whisk together the eggs, milk, dried oregano, and a pinch of salt and pepper until smooth. Pour the egg mixture into the bowl with the tuna and stir gently until everything is evenly combined.
Step 3: Cooking
Pour the filling into the prepared pie crust and smooth the top. Place the pie on a baking sheet (to catch any overflow) and bake in the preheated oven for about 30–35 minutes, or until the filling is set and the top turns golden brown. A knife inserted in the center should come out mostly clean.
Step 4: Finishing
Remove the pie from the oven and let it cool for 5–10 minutes so the filling firms up and slices cleanly. Slice and serve warm, or let it cool fully for a room-temperature picnic option. Garnish with extra chopped olives, a sprinkle of oregano, or fresh herbs if you like.
How to Serve Flaky Mediterranean Tuna Pie
Serve slices with a crisp green salad dressed with lemon and olive oil to contrast the pie’s richness. It also pairs well with roasted vegetables, a simple cucumber-yogurt salad, or crusty bread. For brunch, offer sliced pie with a dollop of tzatziki or a small bowl of marinated olives on the side. The pie is tasty warm, at room temperature, or chilled.
How to Store Flaky Mediterranean Tuna Pie
- Refrigerator: Store covered in the fridge for up to 3–4 days. Reheat in a 350°F (175°C) oven for 10–12 minutes or until warmed through to keep the crust crisp.
- Freezer: Freeze individual slices wrapped tightly in plastic and foil for up to 1 month. Thaw overnight in the fridge and reheat in the oven.
- Tip: Keep any added garnishes (fresh herbs, tomatoes) separate until serving to preserve texture and color.
Expert Tips for Perfect Flaky Mediterranean Tuna Pie
- Drain the tuna well to avoid a watery filling. Press gently with a spoon to remove excess liquid.
- Use full-flavored feta and good-quality olives—these carry much of the taste. Rinse very salty feta briefly if needed.
- For an extra-crisp bottom crust, blind-bake the crust for 8–10 minutes before adding the filling.
- Don’t over-salt; feta and olives add plenty of saltiness—taste the egg mixture before adding extra salt.
- Let the pie rest briefly after baking so the filling sets for cleaner slices.
Delicious Variations
- Spinach & Tuna: Add a cup of lightly sautéed spinach to the filling for extra color and nutrients.
- Lemon-Herb Twist: Add 1 teaspoon lemon zest and a tablespoon chopped parsley for a bright finish.
- Mediterranean Veggie: Swap tuna for cooked artichoke hearts and roasted red peppers for a vegetarian option (increase eggs to 3 for binding).
- Cheese Swap: Replace half the feta with grated mozzarella for a milder, stretchier filling.
- Puff Pastry Top: Use puff pastry for a top layer for a showy, flaky lid—brush with egg wash before baking.
Frequently Asked Questions
-
Can I use fresh tuna instead of canned tuna?
Yes. If using cooked fresh tuna, flake it into bite-sized pieces and ensure it is well cooked and cooled. Fresh tuna changes the texture and will be less briny than canned, so you may want to add a little extra salt or olives for punch. -
Do I need to pre-bake (blind bake) the crust?
Not required, but blind baking for 8–10 minutes helps prevent a soggy bottom, especially if your crust is thin or very soft. For a shortcut, use a sturdier store-bought crust and bake as directed. -
Can I make this pie ahead of time?
Yes. Assemble the pie and keep it covered in the fridge for up to 24 hours before baking. If fully baked, store in the fridge and reheat. Avoid freezing a raw assembled pie—freeze baked slices instead. -
Is this recipe freezer-friendly?
Yes. Freeze individual baked slices wrapped tightly for up to 1 month. Thaw in the fridge overnight and reheat in the oven to regain crispness. -
My filling was watery—how can I fix that?
Drain tuna well and pat dry. If tomatoes are very juicy, remove seeds or use sun-dried tomatoes rehydrated. You can also briefly sauté the onion and tomatoes to reduce moisture before mixing with the other ingredients. -
Can I make this dairy-free?
Yes. Replace feta with a dairy-free crumbly cheese or omit it and add a tablespoon of tangy mustard or capers for flavor. Use a dairy-free milk alternative for the eggs. -
How do I know when the pie is fully cooked?
The filling should be set and slightly springy in the center. A knife or toothpick inserted near the center should come out mostly clean. The top should be lightly golden.
Conclusion
This Flaky Mediterranean Tuna Pie is an easy, flavorful dish that combines flaky pastry with savory Mediterranean ingredients—perfect for weeknights, lunches, or casual gatherings. It’s flexible, forgiving, and full of bright, tangy bites from feta and olives. For another tasty take on a tuna pie using puff pastry, see this recipe: Tuna Pie in Puff Pastry – Super Easy, Super Tasty – My Cretan Recipe. Give this pie a try—you may find it becomes a simple go-to for tasty, satisfying meals.
Print
Flaky Mediterranean Tuna Pie
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Pescatarian
Description
A quick and easy Mediterranean-inspired tuna pie with a flaky crust, savory filling, and bright flavors.
Ingredients
- 1 pie crust (store-bought or homemade)
- 1 can of tuna, drained
- 1 cup of feta cheese, crumbled
- 1/2 cup of olives, chopped
- 1/2 cup of cherry tomatoes, halved
- 1/4 cup of red onion, finely chopped
- 2 eggs
- 1/2 cup of milk
- 1 teaspoon of dried oregano
- Salt and pepper to taste
- Oil for greasing
Instructions
- Preheat your oven to 375°F (190°C). Grease a pie dish with oil and fit the pie crust into the dish, pricking the bottom with a fork.
- In a mixing bowl, combine the drained tuna, crumbled feta, chopped olives, halved cherry tomatoes, and finely chopped red onion. In another bowl, whisk together the eggs, milk, oregano, salt, and pepper until smooth.
- Pour the egg mixture into the bowl with the tuna and stir gently to combine. Pour the filling into the prepared pie crust, smoothing the top.
- Bake in the preheated oven for about 30–35 minutes or until the filling is set and golden brown. Allow to cool for 5–10 minutes before slicing.
Notes
For a crisp bottom crust, consider blind-baking the crust for 8-10 minutes. Store leftovers covered in the fridge for up to 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 3g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1.5g
- Protein: 12g
- Cholesterol: 120mg
