Tuna Potato Pie

This tuna potato pie is a great recipe to try if you have some potatoes, eggs and tuna on hand. This is also a great option for a midafternoon meal or even to serve at dinner.

To make our recipe extra appetizing and flavorful, we have used the Milky Lux Cheddar kindly provided to us by one of our partners, ADK General Trading. It has everything that cheese has to offer; pleasantly sweet, milky and creamy. You can use this cheese for anything, from making pizzas to even pastas and cheese breads.

You can use the Gannamart App to get the Milky Lux Cheddar or get in touch with ADK General Trading on their Viber hotline 736-3663.

Serving size: 8×5.5-inch tray pie

Ingredients:

For the potato crust

• 5 medium sized potatoes
• ½ tsp salt
• ¼ tsp black pepper powder
• ½ cup cooking oil

For the tuna filling

• 1 medium onion
• ½ capsicum
• 2 cloves of garlic
• 2 green chilis
• 2 tbsp cooking oil
• 1 can of tuna (180g)
• ¼ tsp salt
• ¼ tsp black pepper powder

For layering and topping

• 6 eggs
• ½ cup Milky Lux Cheddar (shredded)

Instructions:

1. First of all, peel the potatoes and thinly slice them. Wash the potato slices with water and tap them with tissues to get most of the moisture out. This would help get more crispy fries than soggy.
2. Season the sliced potatoes with ½ tsp salt and ¼ tsp black pepper. Make sure the seasonings are evenly coating the potatoes.
3. Add ½ cup cooking oil into a frying pan or pot and fry the potatoes until they start getting golden brown in color. We fried them in two batches on high heat. First batch took 9 minutes and the second was 5 minutes and 30 seconds as the oil was already very hot.
4. Once they are fried, place potatoes on a plate with tissues under it to soak any excess oil out.
5. Next, get started on making the tuna filling by first thinly slicing the onions and capsicum. Then chop 2 cloves of garlic and 2 green chilis.
6. Heat a saucepan and add in 2 tbsp cooking oil, onion, garlic, and green chili. Sauté on medium heat for 1 minute or until the onion becomes soft.
7. Then add in the capsicum and sauté until the mix become slightly brown in color.
8. Next, drain the oil/water of the tuna can and add it to the sauce pan. Mix in well.
9. Add in ¼ tsp salt and ¼ tsp black pepper, mix and cook for around 2 more minutes.
10. In a bowl, mix in 6 eggs to help bind the pie together.
11. To assemble the potato pie, first take a baking tray (8×5.5 inch) and coat the bottom and sides with some butter. Then, evenly lay a layer of fried potato slices. The slices should cover the whole bottom of the tray and the sides.
12. Then add half of the eggs or until the potato layer is covered with eggs.
13.  Next, add in the tuna filling and spread evenly. Cover the tuna layer with the rest of the eggs.
14. Then place the last of the potato slices evenly of top.
15. Last but not least, shred the Milky Lux Chedder. Cover the pie with the shredded cheese.
16. Pre heat the oven at 180°C for 10 minutes.
17. Place the pie in the oven and bake for 30 minutes at 180°C. When baked, the cheese will be fully melted and slightly brown on top. This tuna potato pie is best served warm.