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Quinoa Tuna Pie

Looking for a delicious, yet simple homely pie recipe? Well Casey-Lee over at https://www.livelovenourish.com.au has nailed it with this tuna variation! Packed with nutrients and protein, great for dinner or for pre-made lunch. If you are looking to make it personal, feel free to add grated carrot, zucchini, spinach or some peas. I find this freezes particularly well, making it very easy for school lunches. Enjoy!

Quinoa Tuna Pie Gluten Free


  • 3 cups cooked quinoa (about 1 1/2 cups uncooked)
  • 1 Small Onion, finely diced
  • 1 Large Egg, whisked
  • 3 teaspoons Curry Powder
  • Pinch Pink Salt
  • Generous amount of Cracked Black Pepper
  • Olive Oil for greasing


  • 800g good quality canned Tuna in Olive Oil, drained
  • 1 small Yellow Onion, finely diced
  • 4 Cloves Garlic, crushed
  • 8 Large Eggs, whisked
  • 1/2 cup Nut Milk
  • 1 teaspoon Dry Mustard Powder
  • 1/2 cup Fresh Parsley chopped or 2 tablespoons Dried Parsley
  • Pinch Pink Salt
  • Cracked Black Pepper


  1. Pre-heat fan-forced oven to 170°C.
  2. Prepare and cook quinoa and set aside to slightly cool.
  3. In a large mixing bowl combine all of the base ingredients and mix well.
  4. Press base onto the bottom and sides of a large pie dish lightly greased with olive oil (approximately 26 cm pie dish).
  5. Flake tuna over base.
  6. In a mixing bowl combine remaining filling ingredients.
  7. Pour filling gently over tuna evenly.
  8. Bake in pre-heated oven for 50 minutes – 1 hour or until firm.

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