Recipe: Tuna and Cheese Pie step by step with pictures | Handy.Recipes

Tuna and Cheese Pie

Cooked Tuna & Cheese Cake

Time to cook: 60 minutes

Total Servings: 10

Nutritional Value

Many people are familiar with this type of dough, everyone has their own proportions. I like this combination, where you can interchange part of the sour cream or mayonnaise (which is important during the holidays, because mayonnaise is often left over from salads). The filling can be anything: cabbage, chicken, minced meat, even liver, but today I decided to bake it with fish! The cake has a light crust, but the middle is completely soft.

Author of the recipe

Ingredients for the tuna and cheese pie:


  • Sour Cream - 100 g
  • Mayonnaise - 100 g
  • Chicken egg - 3 pcs
  • Wheat flour / Flour - 150 g
  • Dough leavening agent - 1 teaspoon
  • Salt - to taste


  • Tuna - 1 jar.
  • Sweet pepper - 1 pc
  • Chicken egg - 3 pcs
  • Hard cheese (TM"Belebeyevsky") - 100 g
  • Rice - 3 tablespoon
  • Leeks - 0.25pc
  • Basil - 0.5 teaspoon
  • Salt - to taste


  • Vegetable oil - 1 tablespoon

How to cook tuna and cheese step by step with photos

For stuffing let's boil eggs and prepare vegetables. Boil some rice too, I had some left over but you don't have to have it. Chop leeks or spring onions finely.

Grate diced bell peppers.

Grate cheese on large grater.

I recommend to use high quality cheese TM"Belebeyevsky".

It's convenient to grate it or cut into thin slices.

All the eggs cooled down and cut into slices.

Crush them with a fork.

Now for the dough. Equal parts of sour cream and mayonnaise or less sour cream and more mayonnaise.

Beat the eggs.

Beat them with a whisk or mixer.

Add flour with baking powder. Salt - see for yourself, it depends on the taste of mayonnaise. I don't put salt in it.

Thoroughly mix. The dough is as thick as sour cream.

Grease silicone mold or any non-stick mold with oil. You don't have to grease the silicone cake pan, but this particular pan has a lot of small details and it's better to reinsure it. I have also had great success with this cake in the "brick".

Fill the bottom with half the dough. The bottom is 25 cm in diameter, but a little wider at the top.

Sprinkle in the onions.

The egg crumbs.

Pepper cubes.

A little bit of rice, sprinkled with herbs. In this case basil, but it doesn't matter.

Open the can of tuna and drain the liquid.

Transfer the fish pieces to the filling.

Top with grated cheese.

Spread the rest of the dough on top.

Flatten out so that all the filling is covered.

Bake until "dry sticks" about 40 minutes at 180*. I baked for 37 minutes and then left it in the off oven.

Transfer or tip onto a flat large plate. Since the mold is very wide, the pie didn't come out tall, only 3 cm, but if you bake in a narrow mold, the pie will take the shape of a cupcake. It's a very pliable cake - I love it for that, but it's also delicious, of course!

When it's a little warm, you can cut it.

It's convenient to eat it in these portions. You can take it with you on a picnic or to a party, the pie holds its shape very well.

The dough holds the filling well. As you can see, nothing spills out, and the cheese helped.

I like the combination of unsweetened pies with strong sweet tea, but can also be with coffee or just as a snack.

Nutritional Value:

Whole Dish:
2496.3 Calories
142.6 g
143.7 g
153.6 g
Per Serving:
249.6 Calories
14.3 g
14.4 g
15.4 g
208 Calories
11.9 g
12 g
12.8 g

Chicken Egg, Leeks, Salt, Sweet pepper, Vegetable Oil, Flour, Hard Cheese, Wheat Flour, Mayonnaise, Basil, Rice, Vegetable, Bulgarian pepper, Cheese, Fish, Baking powder, Baking, Cakes, Tuna, Bakery, Dough Pie

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