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Gluten Free Tuna Pie

A simple and homely pie filled with homemade goodness. This recipe is one from my childhood and my mum's signature dish as we were growing up. This sure
was one of our family favourites!
Keyword Dairy Free, Gluten Free, Low FODMAP, No Added Sugar, Nut Free, Preservative Free, Refined Sugar Free, Soy Free
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 6

Ingredients

Base

  • 3 cups cooked quinoa
  • 1 small Onion, finely diced
  • 1 large Egg, whisked
  • 3 teaspoon s Curry Powder
  • Pinch sea salt
  • Black Pepper
  • Olive Oil for greasing

Filling

  • 800 g canned tuna in olive oil
  • 1 small Yellow Onion, finely diced
  • 4 Cloves Garlic, crushed
  • 8 Large Eggs , whisked
  • 1/2 cup plant based milk
  • 1 teaspoon Dry Mustard Powder
  • 1/2 cup Fresh Parsley chopped or 2 tablespoons Dried Parsley
  • Pinch sea salt
  • Black Pepper

Instructions

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

Notes

Serving Suggestions:
  • Serve with a side salad or cooked greens.
Make It Personal:
  • Add 1/2 cup frozen green peas to filling mixture before cooking.
  • Add a pinch of chilli powder to the base mixture.
  • Add 1/2 cup spinach, finely chopped to topping egg mixture.
  • Add 1 grated carrot to tuna filling.
  • You can also omit almond milk and add 1 more egg to filling.
  • Instead of quinoa you can also use cauliflower rice.
Recipe Tips:
  • For the best flavour choose a good quality brand of tuna.
Sensitive to FODMAPs?
  • Substitute onion for 3 spring onions (green part only) finely chopped.
  • Omit garlic from filling and add 1 tablespoon garlic infused olive oil to base.
To make this recipe Paleo:
  • Substitute cooked quinoa for 3 cups of cauliflower rice (or 1.5 cups cauliflower rice + 1.5 cups broccoli rice).
Sensitive to Nuts?
  • Substitute almond milk for coconut drinking milk or 1 additional egg or omit