Tuna and potato pie

Tuna and potato pie on a pie pan

If you want to prepare a different and delicious lunch, this tuna pie with potato drizzled with the tasty béchamel sauce and sprinkled with grated cheese is ideal for you! Bon appetit!!!

Tuna and potato pie on a pie pan Tuna and potato pie slice on a plate Tuna and potato pie on a pie pan

Category: Fish, Pies, Recipes
Servings:: 4
Prep Time: 20 m
Cook Time: 1:05 h
Total Time: 1:25 h
Ingredients: béchamel sauce, butter, cheese, corn starch, milk, nutmeg, olive oil, onion, pepper, potatoes, puff pastry, rosemary, tomato, tuna
(1 votes, 5.00 out of 5)


  • 200 grams (7 ounces) puff pastry
  • 350 grams (12 1/3 ounces) canned tuna
  • 400 grams (14 ounces) potatoes
  • 2 medium ripe tomatoes
  • 1 medium onion
  • 50 ml (1/4 cup) olive oil
  • Rosemary (to taste)
  • Pepper (to taste)
  • 1 egg yolk
  • 125 grams (4 1/2 ounces) grated cheese
  • A few drops of lemon juice
  • Salt (to taste)
  • Vegetable oil for frying
  • For the béchamel sauce:

  • 200 ml (about 1 cup) milk
  • 2 tablespoons corn starch flour
  • 1/2 tablespoon butter
  • Pepper (to taste)
  • Nutmeg (to taste)
  • Salt (to taste)


  1. For the béchamel sauce:
    Place the butter in a saucepan and heat over low heat. When the butter start to melt, add the flour with a little milk and whisk until the flour is dissolved. Gradually add the rest of the milk, increase to medium heat and stir until a homogeneous and creamy mixture, about 10 minutes.
  2. Turn off the heat and season with a little salt, pepper and nutmeg. Mix the seasonings in the sauce and let cool. Béchamel sauce recipe.
  3. Drain and shred the tuna with a fork; set aside.
  4. Place the olive oil, the chopped onion and the peeled tomatoes cut into small pieces in a saucepan and cook over low heat until the tomato start to break down, stirring occasionally. Add the tuna and season with pepper and chopped rosemary. Stir and cook about 4 to 5 minutes, stirring occasionally.
  5. Meanwhile, peel, wash the potatoes and cut into small cubes. Season with salt and fry in very hot oil. When the potatoes are fried, place them in a dish with absorbent paper.
  6. Add the potatoes to the tuna pan, combine and turn off the heat. Let stand for 5 minutes.
  7. Combine together the béchamel sauce, the egg yolk and a few drops of lemon juice.
  8. Preheat the oven to 180ºC (350ºF).
  9. Grease a pie pan (24 centimeters (9 1/2 inches)) with butter, line with the pastry and prick the bottom with a fork. Pour the tuna and potato mixture over the pastry, Pie filled with potato and tuna drizzle with the béchamel mixture Pie filled with potato, tuna and béchamel and sprinkle with grated cheese. Pie filled with potato, tuna, béchamel and grated cheese Bake until golden brown, about 35 minutes.
  10. Turn off the oven and serve with lettuce and tomato salad.
Tuna and potato pie
Nutrition facts
Serves 4
Per Serving:
Calories 826
Total Fat 52 g(67%)
Saturated Fat 16.5 g(83%)
Cholesterol 120 mg(40%)
Sodium 448 mg(19%)
Total Carbohydrate 51 g(18%)
Protein 39.5 g

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