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Spanish tuna pie recipe

Spanish Tuna Pie

Chef Adriana Martin
Try the Spanish Tuna Pie; this is a delicious option for lent and Pi Day. This recipe is simple to make and inspired by Grandma's classic recipe. It has potatoes, capers, piquillo peppers, olives, tomato sauce, spices, and canned tuna. 
5 from 10 votes
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Main Course
Cuisine Spanish Cuisine
Servings 6 people


  • 2 cans skipjack tuna
  • 1 tablespoon olive oil
  • 2 white potatoes cleaned, peeled, and diced
  • 2 garlic cloves chopped
  • 1 piquillo pepper chopped
  • 1 tablespoon capers
  • 1/2 cup manzanilla olives
  • 1 tablespoon pickled red peppers
  • 1 can tomato sauce
  • 1 teaspoon latin spices (sazon latino)
  • 1 teaspoon dried oregano
  • 1 egg beaten
  • 2 pie crusts


  • In a skillet saute the potatoes with the garlic. Then add the canned tuna and combine.  Continue cooking and add the piquillo peppers, the capers, the pickled red peppers, and the olives.
  • Season with the spices and add the tomato puree — cook for 10-15 minutes, and set aside. 
  • Use a pie glass pan and add the pie crust. With a fork make some punches for allowing the dough to cook thoroughly. 
  • Add the tuna mix you made, preferably cold or at room temperature. Close the pie with the second layer of pie crust. Beat an egg and add eggwash for a golden finish. 
  • Bake the pie at 375 degrees Fahrenheit for 15-20 minutes until crust is golden brown. Serve immediately and pair with a salad. 


Serving: 0gCarbohydrates: 0gProtein: 0gFat: 0gSaturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 0mgPotassium: 0mgFiber: 0gSugar: 0gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg
Keyword pie, tuna
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