Tuna Savory Pie: The Queen of Easy and Quick Summer!
Hi everyone! I bet, like me, you love those clever recipes that save your evening without spending hours at the stove, right? Well, today I’ve prepared a real gem for you: the Tuna and Onion Savory Pie! A dish that is the epitome of simplicity, but with a result that will leave you speechless for how tasty and fresh it is.
Forget complicated doughs or endless cooking. Here we are talking about a ready-made puff pastry base (yes, the one from the supermarket, because we’re practical!) that becomes the perfect frame for a creamy and irresistible filling based on tuna and mayonnaise, enriched by an explosive mix of cherry tomatoes, olives, capers anchovies, and a touch of onion that makes the difference. The idea is to assemble a dish, not cook it, which makes it perfect for the warmer months when the oven is the last thing we desire.
It’s the joker you needed for impromptu dinners with friends, for a picnic outdoors, for a delicious aperitif, or simply for a light but satisfying lunch. Its preparation is so intuitive that even beginners in the kitchen can show off a dish like a real chef. I will guide you step by step, with all my little tricks for a guaranteed result. Ready to amaze everyone with zero effort?
The Savory Pie That Will Revolutionize Your Summer Dinners (and More!)
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: pan diameter 9.5 in
- Cooking methods: Oven
- Cuisine: Italian
- Energy 278.48 (Kcal)
- Carbohydrates 18.48 (g) of which sugars 2.38 (g)
- Proteins 19.36 (g)
- Fat 13.72 (g) of which saturated 2.01 (g)of which unsaturated 9.70 (g)
- Fibers 1.47 (g)
- Sodium 342.40 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Tuna Savory Pie
On the crispy puff pastry, you will spread an irresistible base of tuna and mayonnaise that you can enrich as you like. I used cherry tomatoes, olives, capers anchovies, and a touch of onion that makes the difference. The idea is to assemble a dish, not cook it, leaving room for your imagination!
- 1 roll puff pastry (round)
- 11 oz canned tuna in oil (drained weight)
- 10 cherry tomatoes
- 7 oz mayonnaise
- to taste capers in vinegar (or in salt)
- 1 Tropea red onion
- 5 fillets anchovy in oil
- A few leaves basil
- A few black olives (pitted)
- lamb's lettuce (optional)
Tools
- Food scale
- Baking pan
- Bowl
- Spatula
Here’s how to prepare your savory pie in a few simple steps:
Take the roll of puff pastry (or brisée), unroll it, and place it directly with its parchment paper in a 9.5-inch diameter pan. Prick the bottom with a fork and pour dry legumes (I used chickpeas) on top to prevent it from puffing up too much. Bake in a preheated static oven at 350°F (or fan at 340°F) for about 15-20 minutes, or until the base is golden and crispy. Once cooked, remove it from the oven and let it cool completely. It is very important that it is cold to avoid spoiling the filling!
Drain the tuna in oil very well and crumble it with your hands in a bowl, add the mayonnaise and mix perfectly with a spatula or spoon until you get a homogeneous cream.
Wash and dry the cherry tomatoes. Cut them in half and remove the excess water (this will help not to soak the base too much). Clean the onion and slice it very, very finely with a mandolin or a sharp knife. The thinner it is, the less “strong” the flavor will be and the better it will integrate with the other ingredients. Slice the black olives into thin rounds. Rinse the capers well under running water (if in salt) or drain them (if in vinegar). Drain the oil from the anchovy fillets.
Take the puff pastry base, now cold, and pour the tuna sauce inside. Spread it evenly with the back of a spoon covering the entire surface. Distribute the chopped tomatoes on top, the finely chopped onion, the sliced olives, the capers, and the anchovies. Serve your Tuna and Onion Savory Pie immediately. It’s perfect just made to enjoy the crunchiness of the base and the freshness of the filling.
Notes on Ingredients and Simple Substitutions
TUNA: Choose good quality canned tuna in oil, preferably fillets, for a richer flavor. If you prefer, you can use natural tuna well drained for a lighter version.
MAYONNAISE: You can use classic mayonnaise, light, or even vegan mayonnaise if you want an egg-free option. Instead of mayonnaise, you can also use spreadable cheese like Philadelphia.
ONION: For a milder taste, use a white onion or fresh spring onion. If you love strong flavors, red Tropea onion is great and adds a nice color too!
CHERRY TOMATOES: Cherry or grape tomatoes are ideal for their sweetness and size. Alternatively, you can use chopped sun-dried tomatoes in oil for a more intense flavor.
OLIVES: Pitted black olives are practical, but if you prefer the taste of green olives, go ahead!
CAPERS: Remember to rinse capers in salt well to remove excess saltiness.
STORAGE
This savory pie is best just made to enjoy the crispness of the base. If there are leftovers, you can store it in the refrigerator in an airtight container for a maximum of 1-2 days. Keep in mind that the puff pastry base tends to soften in contact with the filling.
DELICIOUS ALTERNATIVES AND VARIANTS
Unleash your creativity and customize your savory pie!
VEGETARIAN: Remove the tuna and replace it with 7 oz of spreadable cheese (like robiola or goat cheese) mixed with 3.5 oz of chopped grilled vegetables (zucchini, eggplant, peppers).
WITH FRESH VEGETABLES: Add to the filling also 1 raw pepper cut into very small cubes, or a few fresh arugula leaves after spreading the tuna cream.
WITH SALMON: Instead of tuna, use 7 oz of smoked salmon cut into strips and mixed with mayonnaise. You can also add chopped fresh chives.
EXTRA CHEESE: If you like melting cheese, you can add 1.75 oz of mozzarella cubes directly into the tuna and mayonnaise filling before spreading it.
DELICIOUS BASE: Before adding the filling, you can spread a thin layer of spreadable cheese or Philadelphia on the puff pastry base for an extra touch of creaminess and flavor.
RUSTIC BASE: Use homemade brisée pastry (if you have time!) or a wholemeal version for a base richer in fiber with a more rustic taste.
Origins and History of Savory Pie (Curiosities!)
Savory pies have a long and fascinating history that dates back to antiquity! Already in ancient Rome they prepared “placenta”, ancestors of modern savory pies, with pasta bases filled with meat or vegetables. In the Middle Ages, with the evolution of baking techniques, savory pies became very popular in Europe, both as a complete meal for peasants and as elaborate dishes on noble tables. They were a practical way to use leftovers and seasonal ingredients, wrapping them in a dough shell to preserve them better and make them transportable.
The “tuna pie” in particular is a more modern variant, which developed with the spread of canned tuna and mayonnaise, ingredients that became established in the 20th century as bases for quick and tasty fillings. Our recipe, with the pre-cooked base and “cold” filling, is an ultra-modern and simplified version, perfect for today’s lifestyle, but still retains all the taste and tradition of a great summer classic!
FAQ (Questions and Answers)
Can I use puff pastry without blind baking it?
For this recipe, blind baking the puff pastry is essential. It serves to make it crispy and prevent it from becoming soggy when in contact with the moist tuna and mayonnaise filling. Don’t skip this step!
Can I prepare the savory pie in advance?
You can prepare the puff pastry base blind and the tuna cream even a day ahead and store them separately in the refrigerator. Assemble the pie just before serving to keep the crispness of the base at its best.
Is there an alternative to mayonnaise for the filling?
Absolutely! If you don’t like mayonnaise or want a lighter alternative, you can use ricotta, spreadable cheese like Philadelphia, or thick natural Greek yogurt. Mix them with the crumbled tuna and a pinch of salt and pepper for a creamy and tasty filling.
