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Tater Crust Tuna Pie Recipe

Tater Crust Tuna Pie Recipe

I make this pie a lot because it is quick and easy to prepare (I teach during the day, so my cooking time is limited), and it's one of my husband's favorites. I like the combination of potato flakes and french-fried onions in this pastry crust...they complement the tuna/cheese filling well.
TOTAL TIME: Prep: 15 min. Bake: 30 min. YIELD:6-8 servings


  • CRUST:
  • 1 cup all-purpose flour
  • 1/2 cup mashed potato flakes
  • 1/2 cup cold butter
  • 3 to 4 tablespoons ice water
  • 1 can (2.8 ounces) french-fried onions, divided
  • 1 egg
  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
  • 1 cup (4 ounces) shredded cheddar cheese, divided
  • 3/4 cup mashed potato flakes
  • 1 can (6-1/2 ounces) light water-packed tuna, drained and flaked
  • 2 tablespoons chopped pimiento-stuffed green olives


  • 1. In a small bowl, combine flour and potato flakes; cut in butter until crumbly. Add water, 1 tablespoon at a time, until dough is moist enough to hold together. Press pastry over bottom and up sides of an ungreased 9-in. pie plate. Flute edge. Set aside 1/2 cup onions for topping. Sprinkle remaining onions into pastry shell.
  • 2. In a large bowl, combine the egg, soup, 1/2 cup cheese, potato flakes, tuna and olives. Spoon into pastry crust.
  • 3. Bake at 350° for 25 minutes or until crust is golden. Sprinkle with remaining cheese and reserved onions; bake 5-10 minutes longer or until cheese is melted. Let stand for 5 minutes before serving. Yield: 6-8 servings.

Nutritional Facts

1 each: 380 calories, 24g fat (12g saturated fat), 81mg cholesterol, 705mg sodium, 29g carbohydrate (1g sugars, 1g fiber), 13g protein.

Reviews for Tater Crust Tuna Pie

Sort By :
jeanmbyrne User ID: 4257339 50632
Reviewed Jan. 30, 2011

"This is an easy-to-make, very tasty recipe. Substituting yellow, red, & green pepper for the olives adds color and a slightly different flavor. Great for Lenten meals!"

AuntieRachel User ID: 5035560 16180
Reviewed Mar. 26, 2009

"I'd blame the olives: they are LOADED with sodium.....or if you didn't use the reduced-sodium soup, the combo of the two was too much for your other ingredients."

bestman User ID: 514557 50629
Reviewed Aug. 27, 2008

"I made this recipe today and found it too salty. My husband liked it, but what went wrong?"

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.