Tuna Pie (Dairy)

With their Buddhist background, Thais shunned the use of large animals in big chunks. Big cuts of meat were shredded and laced with herbs and spices. Traditional Thai cooking methods were stewing and baking, or grilling. Chinese influences saw the introduction of frying, stir frying and deep-frying. Culinary influences from the 17th century onwards included Portuguese, Dutch, French and Japanese. Chillies were introduced to Thai cooking during the late 1600s by Portuguese missionaries who had acquired a taste for them while serving in South America. Tuna pie is a favourite Thai dish.


  • 2 tbsp oil
  • 2 onions, chopped
  • 400-500 grams fresh mushrooms, chopped
  • puff pastry dough (thin is best), defrosted
  • 2 cans (170 gram) tuna, drained
  • 300 grams cheese grated
  • 4 tbsp mayonnaise
  • 6 tbsp plain yogurt
  • 1-2 tsp paprika
  • 1/2-1 tsp salt


  • Preheat oven to 400° Fahrenheit (200° Celsius).
  • Spray a 9×13 inch baking dish with non-stick spray. Layer with half of the puff pastry.
  • In a skillet, heat oil. Saute onions until translucent. Add mushrooms and cook until tender. Cool.
  • Combine the onions and mushrooms with the rest of the ingredients.
  • Pour the tuna mixture on top of the puff pastry, then top with the other half of the puff pastry. Brush egg yolk on top of the pastry dough. Slightly cut serving size squares into the top of the pastry dough.
  • Bake for 35-40 minutes, or until golden brown on top. Let pie cool slightly before cutting

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