Tuna Blender Pie is flavorful, moist, and an absolute lifesaver on busy days. The batter comes together in under five minutes—just toss the ingredients into a blender and you’re ready to go.
Blender pies are humble, practical comfort food—perfect for freezing or serving warm. In Brazil you’ll find countless variations: chicken, tuna, vegetarian versions and more. This recipe is inspired by those simple, satisfying bakes.
A Different Kind of Pie
This is not a traditional pie with a crust; the batter creates a dense, savory “tuna bread” that holds fillings beautifully. The recipe uses a generous amount of Parmesan for an umami boost—substituting olive oil for the neutral oil is fine, but I recommend keeping the Parmesan for best flavor.
Once the batter is ready you can vary the filling. My favorite mix is simple: sweet corn, tuna, cherry tomatoes and red onion. It’s uncomplicated and reliably delicious.
Expert Tips for the Best Tuna Pie
- Spread the filling on top of the batter so the tomatoes and onions caramelize slightly while baking, which deepens their flavor.
- Keep the batter depth to about 1½ inches in the pan. A thicker layer will lengthen baking time and can dry out the vegetables on top.
This recipe fills a standard 9″ x 13″ sheet pan or two smaller round pans.
Storage
This pie freezes well for up to two months and keeps in the refrigerator for 5–6 days, making it ideal for meal prep or busy evenings when you don’t have time to cook.
If you try this Tuna Pie, please leave a star rating and share your thoughts in the comments below!
📖 Recipe
Tuna Blender Pie
Tatiana Kamakura
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Equipment
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1 Baking Pan 9″ x 13″
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Parchment paper
Ingredients
Batter:
- 3 large eggs
- ⅔ cup canola oil or olive oil
- 1 ½ cup milk
- ½ cup parmesan cheese grated
- 1 tablespoon baking powder
- 2 cups all purpose flour
- ¼ teaspoon salt
- 1 teaspoon dry oregano
- ¼ teaspoon black pepper
Filling:
- 2 cans tuna drained and flaked
- 1 cup cherry tomatoes cut in halves
- 1 medium red onion cut into half-moon slices
- ½ cup green peas frozen or fresh
- 1 cup sweet corn frozen or fresh
- 2 tablespoon apple vinegar
Instructions
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Preheat the oven to 350°F (180°C).
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Halve the cherry tomatoes and slice the onion into thin half-moons. Drain the tuna into a bowl, then add the peas, sweet corn, apple cider vinegar and a pinch of salt; mix to combine.
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In a blender, combine the eggs, oil, milk, grated Parmesan, baking powder, flour, salt, oregano and black pepper. Blend about 1 minute until smooth and lump-free.
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Grease the baking pan and pour in the batter. Spread the tuna mixture evenly over the top, arrange the halved tomatoes, and finish with the sliced onions.
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Bake for 35 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool slightly before slicing and serving.
Notes
Make It Your Own
- Swap the tuna for shredded chicken, cooked ground beef, or sautéed mushrooms for a vegetarian option.
- Add chopped olives or capers if you like a briny, savory note.
Serving Ideas
- Pair the pie with a fresh green salad or a simple tomato-and-cucumber salad for a light meal.
- Serve warm or at room temperature—it’s great for packed lunches or picnics.