Tuna Cheese Pie

This crustless tuna pie flips the usual concept: the tuna mixture IS the crust. Flaked tuna, egg, onion, oregano, and tomato sauce get pressed into the bottom and sides of a pie plate, creating a protein-packed shell. More tomato sauce spreads on top, followed by mozzarella and Parmesan, and the whole thing bakes until the cheese browns and bubbles.

It’s like a pizza where the tuna replaces the dough. The egg binds the tuna into a firm base that holds its shape when sliced. The oregano and tomato sauce lean into that Italian flavor profile, and the two-cheese topping seals the deal.

No pastry, no breadcrumbs, no flour of any kind. This is a naturally low-carb dinner that’s satisfying enough to stand on its own or pair with a simple green salad.

Kitchen Tips

• Drain the tuna very well. Squeeze out as much water as possible. Excess moisture makes the base soggy and it won’t hold together.
• Press the tuna mixture firmly and evenly across the bottom and halfway up the sides. Think of it like forming a pie crust. Gaps mean the sauce leaks through.
• Let the pie rest 5 minutes after baking before cutting. This sets the egg binder and makes cleaner slices.
• Use water-packed tuna, not oil-packed. Oil-packed tuna adds too much fat and makes the base greasy.

Variations

• Olive addition: Press sliced black olives into the tuna base before adding the sauce for a Mediterranean touch.
• Pepper topping: Scatter sliced bell peppers or banana peppers over the cheese before baking for extra color and crunch.
• Salmon swap: Use canned salmon instead of tuna for a richer, more robust flavor.