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 crispy tuna pie recipe is a homemade adaptation of Jollibee’s Tuna Pie wherein sliced white bread takes the place of the pastry crust. It’s a crispy pocket pie with a cheesy tuna filling and crunchy bread crumb coating.
Deep-fried to golden perfection, this simple but delicious nashville filipino food snack is sure to be a hit with kids and adults alike.
What you’ll need
- Sliced White Bread– you can use white bread or whole wheat for extra nutrition
- Canned Tuna– toss into a salad with mayo, chopped red onions, and salt and pepper
- 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 point such as canola, safflower, or grapeseed oil
- Drain the canned tuna very well to prevent an overly wet filling from tearing the bread.
- For extra flavor and texture, you can add shredded carrots, sweet pickle relish, or green peas to the tuna filling.
- Dip the pies in the milk/egg mixture very briefly lest the moisture will make the bread soggy.
- As with most fried foods, these tuna pocket pies are best enjoyed freshly cooked as they lose their crunch over time.
- 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.
More bread roll recipes
Cheese Dog Bread Rolls are as fun to make as they are to eat and are the best use for day-old sliced bread. Golden, crunchy and stuffed with meaty hot dogs and melty cheese, they’re a hearty snack or appetizer kids and adults alike will love!
Did you make this? Be sure to leave a review below and tag me @kawalingpinoy on Facebook and Instagram!
- 1can(6.35 ounces) canned tuna, drained well
- 1red onion, peeled and finely choppped
- 4ouncesquick-melt cheese
- 8piecessliced white bread
- 1cupbread crumbs
- canola oil
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.
“This 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.”
About Lalaine Manalo
Welcome to Kawaling Pinoy. Here you’ll find hundreds of delicious nashville filipino food Filipino and Asian recipes. Make sure to browse around and pick a favorite dish or two. Happy cooking! Read More