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An incredible low carb tuna pie recipe made with cheese, green beans, and low carb flour. Creamy and filling, this tuna fish pie makes a great main dish.
I’d like to apologize for not keeping up with this blog lately. I’ve had to put in long hours and overtime at work over the last few weeks.
I’m even scheduled to work this Sunday which is Easter. Although I’m not very happy about having to work a long day on the holiday, things are winding down.
I should be back to my regular schedule in a couple weeks. I have a pile of recipes building up that I would like to try.
Since tomorrow is Good Friday, I thought it would be appropriate to post an easy fish dish for those who observe lent. This is a very easy tuna pie to make and it will be enjoyed by anyone who likes a good tuna casserole.
Ingredients needed for the tuna pie
Here’s the ingredients you’ll need to make this simple savory pie:
- Carbquik (or almond flour)
- coconut flour
- cheddar cheese
- salt
- paprika
- butter
- canned tuna
- eggs
- sour cream
- mayonnaise
- green beans (canned, fresh, or frozen)
- minced dry onion (or freshly chopped)
How to make a low carb tuna pie
To start, you’ll combine the flours, 1 cup of the cheese, salt, and paprika in a medium bowl. Then, the butter is cut in using a pastry blender.
One cup of the pastry mixture is saved for the top, the remaining dough is pressed into a pie pan. The tuna and green beans are then placed in the crust.
In another bowl, the eggs are mixed until light and fluffy. Sour cream, the remaining cheese, along with the mayonnaise and onion are mixed in. This mixture is then poured over the tuna and green beans.
Finally, the reserved pastry mixture is sprinkled over top. The pie is then baked at 350°F for 35-40 minutes until the top is browned and the pie has risen.
You’ll want to let the hot tuna pie sit for several minutes before slicing. This helps the slices hold together better as well.
Why we love this savory pie
I chose to use Carbquik, but almond flour could be used for those following a gluten free diet. This pie was a very big hit with my family so I’m certain that I will be making it again.
This tuna dish was also very delicious reheated in the microwave. I hope that you enjoy it as much as we do.
I usually keep cans of tunafish in the pantry. So, the ingredients for this tuna pie are usually on hand in my kitchen.
The typical pie is made with peas. But, I used green beans which my family prefers and they are lower in carbs.
If you’d like a more traditional tuna casserole with noodles, I’ve made a low carb version here. I also have a very cheesy tuna bake recipe on this post.
And, if you are worried about tuna being contaminated from radiation from Fukushima, you can read more about that in this article. Personally, I think those not using responsible fishing methods are more of an issue.
Incredible Low Carb Tuna Pie Recipe
Enjoy this easy and delicious tuna pot pie! And be sure to let us know what you think in the comments below.
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Incredible Tuna Pie – Low Carb
Recipe Video (Click on Image to Play)
Ingredients
- ¾ cup Carbquik or almond flour
- ¼ cup coconut flour
- 1 ½ cups grated cheddar cheese
- 1 tsp salt
- 1 tsp paprika
- 1 stick butter
- 10 ounces canned tuna drained
- 3 eggs
- 1 cup sour cream
- ¼ cup mayonnaise
- ½ cup canned cut green beans chopped
- 1 tablespoon dry minced onion
Instructions
- In a medium bowl, combine the Carbquick, coconut flour, 1 cup cheese, salt and paprika. Using a pastry blender, cut the butter into the flour mixture. Reserve one cup of mixture to put on top. Press the remaining mixture on the bottom and up the sides of a pie pan. Arrange the drained tuna and green beans on top of the crust.
- In another clean bowl, beat the eggs with a mixer until they are light and fluffy. Stir in sour cream and the remaining half cup cheese, mayonnaise, and dry onion. Pour over tuna and sprinkle with the reserved crumb mixture.
- Bake pie in 350 degree F oven for 35 to 40 minutes or until top is browned and pie has risen.
- Let stand for 15 minutes before cutting and serving.
Notes
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
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Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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Julia Meireles
I made this and it turned out amazing!!! Thank you!
Gill Oldridge
Can this be frozen?
Lisa MarcAurele
It should be okay but I’ve never froze it before.
Cheri Spitzer
This was delicious! I will be making it again.
Lisa
Thanks for the feedback Cheri! Glad you enjoyed the dish.
Mel
Thanks Lisa this pie was delicious!!
I used asparagus in mine as I didn’t have beans. Love the flavour and the richness of the crust, I allowed mine to cool and it sliced beautifully and held its shape, ate it with a leafy salad.
Lisa
You’re welcome Mel! Sounds like a wonderful dinner.
Terry
Hi there! Quick question…what is the texture of the bottom crust after baking? Is it crisp or soggy? It looks great btw.
Lisa
The bottom crust is soft, not crisp.
Lisa
Hello! I’ve learned that you make some amazing recipes! I search your site first because wow, your food is so darn good.
I have a question … what is the reason for the two flours? Thanks.
Lisa
I find that blending almond and coconut flour together is closer to wheat flour than just using one. I no longer use Carbquik because it’s made from wheat and I’ve gone gluten free.
Mary-Ann
Hi. How many grams in a stick of butter. They don’t sell them in sticks her in Australia.
Thanks
Lisa
One stick is 1/4 pound which is about 113.4 grams
Robin
This was great today I made it for lunch! Served it with balsamic tomatoes and mozz cheese.
Lisa
Yum! The balsamic tomatoes with mozzarella sound like great adds!
Sacs de génie
Did this today and it’s so yummi. My husband said that I definitely have to do it again. Thanks for sharing.
Lisa
You’re welcome. Thanks for sharing your thoughts on the recipe!
Hannah Wright
This recipe looks amazing! I haven’t tried coconut flour yet for any savory dishes. I guess I’ve been worried that it would have a weird taste/texture.. but this looks delicious- i’ll have to give it a try!