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Tuna and Olive Pie Recipe


  • 100g flour
  • 4 teaspoon salt
  • 50g shortening, cut into small pieces
  • 1 tablespoon water


  • 25g butter
  • 1 small onion, finely chopped
  • 1 x 210g can tuna fish, flaked
  • 50g cheese, grated
  • 2 tomatoes, peeled and chopped
  • few drops Tabasco sauce
  • 10 stuffed olives, sliced pepper
  • 4 teaspoons of dried mixed herbs

1. Sift the flour and salt into a mixing bowl, add the shortening and rub in until the mixture resembles fine breadcrumbs. Add enough water to make a stiff dough. Knead lightly and chill while making the filling.

2. Melt the butter in a saucepan, add the onion and cook for 5 minutes or until soft but not browned. Remove the pan from the heat and stir in the tuna, cheese, tomatoes, Tabasco, olives, salt and pep- per to taste and herbs. Cool slightly and place in an 7 inch flan tin.

3. Roll out the pastry to a circle slightly larger than the tin (pan), cover the filling and trim the edges. Use the trimmings to decorate the pie.

4. Bake in a moderately hot oven, 200°C for 25 minutes or until the pastry is golden brown.

5. Serve the pie hot with broad beans or courgettes and tomatoes,