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 sliced white bread takes the place of the pastry crust. It's a crispy pocket pie with a cheesy tuna filling and crunchy breadcrumb coating.
Deep-fried to golden perfection, this simple but delicious 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 points, such as canola, safflower, or grapeseed oil
Helpful tips
- Drain the canned tuna well to prevent an overly wet filling from tearing the bread.
- You can add shredded carrots, sweet pickle relish, or green peas to the tuna filling for extra flavor and texture.
- Dip the pies in the milk/egg mixture very briefly lest the moisture will make the bread soggy.
Storage suggestions
- As with most fried foods, these crispy tuna 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.
Ingredients
- 1 can (6.35 ounces) canned tuna, drained well
- ¼ cup mayonnaise
- 1 red onion, peeled and finely choppped
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 4 ounces quick-melt cheese
- 8 pieces sliced white bread
- 2 eggs
- ½ 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.
- You can add shredded carrots, sweet pickle relish, or green peas to the tuna filling for extra flavor and texture.
- Dip the pies in the milk/egg mixture very briefly lest the moisture will make the bread soggy.
Video
“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.”
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.