If you’re looking for a hearty, crowd-pleasing dish that’s packed with Mediterranean flavor and wrapped in golden, homemade dough, this Delicious Veggie Tuna Pie is exactly what you need. Inspired by Spanish and Latin traditions, this baked pie combines a soft, slightly tangy dough with a savory, spiced tuna and vegetable filling, making it perfect for dinner, lunchboxes, or even casual gatherings.

Did you kno what is the beauty of this recipe?

Its lies in versatility and balance. The dough is made from pantry staples: flour, olive oil, yogurt, an egg, and yeast. The yogurt gives the crust a subtle tang and softness, while olive oil ensures a rich, tender bite. After a short rise, the dough becomes smooth and easy to handle, ideal for rolling and shaping.

The filling is a flavorful blend of sautéed onion, red bell pepper, and garlic, simmered with fresh tomatoes, herbs, and spices until it turns into a thick, fragrant base. Tuna, green olives, and corn are then folded in, creating a medley of textures and briny, sweet notes. A sprinkle of mozzarella on top melts into the filling during baking, adding a creamy contrast to the flaky crust.

Assembling the empanada is simple: one layer of dough goes on the bottom of the pan, followed by the rich tuna filling, and then topped with another sheet of dough. After a brush of egg wash and a sprinkling of sesame seeds, the pie bakes until golden brown and aromatic. The result is a rustic yet elegant dish with a crisp exterior and juicy, flavorful interior.

What makes this delicious viggie Tuna Pie truly special?

Is how well it holds up at room temperature. You can serve it warm straight from the oven, or slice and pack it for a picnic or next-day lunch.

It’s just as delicious cold, with the flavors continuing to meld beautifully.

Whether you’re a seasoned cook or trying something new, this recipe is approachable, satisfying, and guaranteed to impress. Feel free to adapt the filling to your taste, adding hard-boiled eggs, capers, or even switching tuna for shredded chicken or mushrooms.

So roll up your sleeves and bring the warm, comforting flavors of the Mediterranean to your table with this delicious veggie tuna pie, a dish that’s sure to become a family favorite.

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Easy and Delicious Veggie Tuna Pie

This Delicious Veggie Tuna Pie is a savory, baked dish made with a soft homemade dough and a flavorful filling of tuna, tomatoes, onion, bell pepper, olives, corn, and spices. The dough is prepared with flour, yogurt, egg, olive oil, and yeast, then left to rise before being divided into two layers, one for the base and one for the top. The filling is cooked until rich and thick, then spread between the dough layers and topped with optional mozzarella cheese. Brushed with egg wash and baked until golden, this empanada can be served hot or cold, making it perfect for meals, picnics, or entertaining.

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Course Recipe

Cuisine Mediterranean

Servings 8 Slices

Ingredients

  

• 4 cups all porpuse flour
• 2 tablespoons of yogurt
• 1 egg
• 1 teaspoon sugar
• 1 tablespoon yeast
• ½ tablespoon of salt
• 2 tablespoons of olive oil
• ¾ cup of warm water
• Filling Ingredients:
• 3 medium tomatoes chopped
• 2 cans of tuna drained
• 1 Medium onion diced
• ½ cup of red bell pepper
• ¼ cup green olives sliced
• ¼ cup corn
• 2 cloves garlic minced
• ¼ teaspoon black pepper
• 1 teaspoon oregano
• ½ teaspoon paprika
• 1 Teaspoon salt
• ½ cup Mozzarella cheese optional
• Egg Wash:
• 1 egg
• 1 teaspoon water or milk
• 1 teaspoon of sesame

Instructions

 

• In the bowl of a stand mixer (or a large bowl), combine flour, sugar, yeast, and salt. Mix briefly.
• Add the egg, yogurt, olive oil, and warm water.
• Knead on low speed (or by hand) for 8–10 minutes, until the dough is smooth and elastic. If too sticky, add a tablespoon of flour at a time.
• Shape into a ball, place in a lightly greased bowl, cover with plastic wrap or a clean towel, and let rise in a warm place for 40–60 minutes, or until doubled in size.
• In a large skillet over medium-high heat, heat olive oil. Add onion, bell pepper, and garlic. Sauté for 1–2 minutes until fragrant.
• Add chopped tomatoes, paprika, oregano, black pepper, and salt. Cook for about 12–15 minutes, stirring occasionally, until the tomatoes break down and the mixture thickens.
• Stir in tuna, olives, and corn. Cook for 1 more minute to combine flavors. Taste and adjust seasoning. Remove from heat and let cool slightly.
• Preheat oven to 350°F (180°C).
• Lightly grease an 11-inch (28 cm) round or rectangular baking pan.
• Divide the dough into two parts, one slightly larger than the other.
• Roll out the larger portion into a round sheet to fit the pan with some overhang. Carefully transfer to the pan and press into the corners.
• Spread the filling evenly over the dough and top with mozzarella if using.
• Roll out the second piece of dough to cover the top. Place it over the filling, pressing the edges to seal. Trim any excess and crimp the edges decoratively with a fork or fingers.
• Whisk the egg with milk or water. Brush the top of the empanada with the egg wash. Sprinkle with sesame seeds if desired.
• Use a fork or knife to make a few small steam vents in the top crust.
• Bake for 35–45 minutes or until golden brown and fully cooked.
• Let it cool slightly before slicing. Serve warm or at room temperature. Perfect for picnics, lunches, or as a party dish.

Video

Keyword Easy and Delicious Veggie Tuna Pie, tuna pie

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