Description
This Mediterranean-Style Tuna Quinoa Pie combines the rich flavors of feta cheese, sun-dried tomatoes, and olives with the wholesome goodness of tuna and quinoa. Simple to prepare and versatile, this protein-packed dish is perfect for any occasion.
Ingredients
Scale
- 2 cans of tuna (in water, drained)
- 2 large eggs
- ½ cup feta cheese (crumbled)
- ½ cup black olives (chopped)
- ½ cup sun-dried tomatoes (chopped (drained if packed in oil))
- ½ cup cooked quinoa (or rice as an alternative)
- ½ red onion (finely chopped)
- 2 cloves garlic (minced)
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ cup fresh parsley (chopped)
- ¼ teaspoon black pepper
- ¼ teaspoon salt (optional)
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- ½ cup breadcrumbs (optional, for topping)
- 1 tablespoon of grated Parmesan cheese (optional, for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a baking dish or pie pan with olive oil to prevent sticking.
- Prepare the Quinoa: Cook the quinoa according to package instructions, or use leftover quinoa or rice. Let it cool slightly.
- Mix the Base Ingredients: In a large mixing bowl, combine the drained tuna, cooked quinoa, red onion, garlic, feta cheese, black olives, sun-dried tomatoes, and parsley. Mix well.
- Add Seasonings: Add dried oregano, thyme, black pepper, salt (if desired), olive oil, and lemon juice to the mixture. Stir to combine.
- Incorporate the Eggs: Lightly beat the eggs in a small bowl, then pour them into the tuna mixture. Mix thoroughly to bind the ingredients.
- Assemble the Pie: Transfer the mixture to the prepared baking dish, pressing it down gently to form an even layer. If using breadcrumbs and Parmesan cheese, sprinkle them on top.
- Bake the Pie: Bake for 25–30 minutes, or until the top is golden brown and the pie is firm to the touch.
- Cool and Serve: Allow the pie to cool for a few minutes before slicing. Serve warm or at room temperature with a side salad or vegetables.
Notes
- Customizable Base: Swap quinoa with rice, couscous, or bulgur for variety.
- Gluten-Free Option: Omit breadcrumbs or use gluten-free breadcrumbs to make this recipe gluten-free.
- Leftovers: Store in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze the baked pie for up to 3 months. Reheat in the oven at 350°F (175°C) until warmed through.
- Additions: Incorporate extra veggies like spinach or zucchini for added nutrients and flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean