Looking for a simple, budget-friendly homemade treat for the whole family? Crispy Tuna Pies are easy to make and require just a few simple pantry staples. Delicious and filling as a midday snack or appetizer!
This pocket pie recipe is a homemade adaptation of Jollibee's Tuna Pie, wherein white bread slices replace pastry crust. It's a crispy hand pie with a cheesy tuna filling and crunchy breadcrumb coating.
Deep-fried to golden perfection, this simple but delicious snack will surely be a hit for kids and adults alike. If you're looking for other varieties, check out my recipes for cheese dog bread rolls and ham and cheese bread rolls.
Ingredient notes
- Sliced White Bread- you can use white bread or whole wheat for extra nutrition.
- Canned Tuna- the recipe uses flaked light tuna in oil but feel free to substitute white albacore. You can skip the tuna filling and try this chicken salad sandwich spread.
- Red onions- add color and texture. You can also add shredded carrots, sweet pickle relish, or green peas to the tuna filling.
- Mayonnaise- substitute with sour cream for a lighter alternative
- Cheese- I like to use Eden brand, but any processed filled cheese or quick melt cheese are good options
- Milk and egg- beat together until frothy; helps the bread crumbs to coat the pies
- Bread Crumbs- use the Japanese-style Panko bread crumbs for the best crunch
- Oil- use oil with a neutral flavor and high smoke points, such as canola, safflower, avocado, or grapeseed oil
Crispy tuna pie easy steps
- Combine tuna, mayonnaise, onions, salt, and pepper in a bowl. Cut quick-melt cheese into strips and set aside.
- Trim the edges of the sliced bread and flatten until very thin using a rolling pin.
- Spoon tuna filling on the lower part of the bread and place a cheese strip on top.
- Fold the upper half of the bread over the filling. Using the tines of a fork, press on the edges to fully seal.
- Whisk eggs and milk in a bowl until well blended. Briefly dip the bread pocket in egg mixture and roll in crumbs, patting down to fully coat.
- Carefully add the breaded pies in a single layer to about two inches of hot oil and deep-fry until crunchy and golden. Remove from the pan and drain on a wire rack.
Helpful tips
- Drain the canned tuna well to prevent an overly wet filling from tearing the bread. Stir together the salad ingredients when ready to assemble to keep the filling from getting too watery.
- Dip the pies in the milk/egg mixture very briefly lest the moisture will make the bread soggy.
Frequently Asked Questions
Does Jollibee Tuna Pie have cheese?
The restaurant's tuna pie contain cheese for added creaminess. Our recipe also includes a strip of cheese, using Eden brand or any quick melt variety.
Serving and storage suggestions
- Like most fried foods, these crispy tuna pies are best enjoyed freshly cooked as they lose their crunch over time. They're delicious as a midday snack or light lunch with your favorite chicken mami soup and a refreshing cucumber lime smoothie.
- Store unfried in a container with a tight-fitting lid or resealable bag and refrigerate for up to 3 days. Deep-fry when ready to serve.
Ingredients
- 1 can (6.35 ounces) canned tuna, drained well
- ยผ cup mayonnaise
- 1 red onion, peeled and finely choppped
- ยผ teaspoon salt
- โ teaspoon pepper
- 4 ounces quick-melt cheese
- 8 pieces sliced white bread
- 2 eggs
- ยฝ cup milk
- 1 cup bread crumbs
- canola oil
Instructions
- In a bowl, combine canned tuna, mayonnaise, onion, salt, and pepper. Set aside.
- Cut quick melt cheese into strips. Set aside.
- Trim the edges of the sliced bread and flatten until very thin using a rolling pin.
- Spoon tuna filling on the lower part of the bread and add a cheese strip.
- Fold the upper half of the bread over the filling. Using the tines of a fork, press on the edges to fully seal.
- In a separate bowl, add eggs and milk. Whisk until well combined.
- Briefly dip bread pocket in egg mixture and roll in crumbs, patting down to fully coat.
- In a wide pan over medium heat, heat about 2-inches deep of oil. Add the breaded pies in a single layer and deep-fry until crunchy and golden.
- Remove from pan and drain on a wire rack. Serve immediately.
Notes
- Drain the canned tuna well to prevent an overly wet filling from tearing the bread.
- Dip the pies in the milk/egg mixture briefly lest moisture makes the bread soggy.
Video
Nutrition Information
โThis website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.โ
Delilah says
Instructions very clear. I added mushrooms and contemplating if carrots with peas would be lovely. I replaced the salt and cheese with blue cheese. Kewpie mayo.
jeric saguindang says
nice recipe ๐
Rhein says
Do you use canned tuna in water or canned tuna in oil?
Justine Herc Uy says
My first attempt turned out great. My nieces and nephews loved it. I loved it.