Almond flour tuna pie is a low carb savory pie with a buttery almond flour crust and a creamy filling of canned tuna, sharp cheddar, green beans, eggs, and spices. It takes fifteen minutes to prepare, bakes in thirty five, and cuts into six slices that work for lunch or a light supper.
The crust is pressed into a pie dish with melted butter and an egg, so there is no rolling or chilling, and it bakes into a nutty, golden shell. The filling is seasoned with paprika, garlic powder, onion powder, and pepper, and the eggs set it into a sliceable custard. It is naturally gluten free when the cheese and spices are labeled that way.
Table of Contents
Why This Almond Flour Tuna Pie Recipe Works
A pressed crust means no rolling or chilling.
Pantry tuna and cheese make a protein rich filling.
The pie is low in carbohydrates.
What Goes into Almond Flour Tuna Pie
- The crust is two cups of almond flour, half a cup of melted butter, and one large egg.
- The filling is two cans of drained tuna, one cup of shredded sharp cheddar, one cup of chopped green beans, two large eggs, and one teaspoon each of paprika, garlic powder, and onion powder, plus a half teaspoon of black pepper and a quarter teaspoon of salt.
Almond flour. It makes a nutty, tender crust.
Tuna. It is the savory protein.
Cheddar. It adds creaminess and sharp flavor.
Eggs. They bind the filling into a sliceable custard.
Green beans. They add texture and color.
Baking Almond Flour Tuna Pie Step by Step
1. Heat the oven. Heat the oven to 350 degrees F and grease a nine inch pie dish.
2. Make the crust. Mix the almond flour, melted butter, and one egg, press the dough into the dish up the sides, and bake for ten minutes.
3. Mix the filling. Stir the tuna, cheddar, green beans, remaining eggs, and spices in a bowl.
4. Fill. Spread the filling in the warm crust.
5. Bake. Bake for twenty five to thirty minutes until the center is set and reaches 160 degrees F, then cool for ten minutes before slicing.
Press the almond flour crust firmly and evenly. Almond flour has no gluten, so the dough holds together only by the butter and egg, and thin spots break when you slice. Use the bottom of a measuring cup to press the dough up the sides, and prebake it for ten minutes so it stays crisp under the filling.
Drain the tuna very well. Extra liquid thins the custard and leaves a wet, soft center that never sets. Press the tuna in a sieve with a spoon, and pat the green beans dry if they are canned or thawed. A dry filling bakes into clean, firm slices.
Making Almond Flour Tuna Pie Ahead
Cool the pie, cover it, and refrigerate for up to three days. Reheat slices in a 350 degree oven for ten minutes, or for thirty seconds in the microwave, until hot throughout at 165 degrees F. You can freeze slices for up to two months, though the crust softens, and thaw them overnight in the refrigerator.
Tips and Swaps for Almond Flour Tuna Pie
Flag the allergens. This pie contains fish, eggs, milk, and tree nuts from the almond flour, so check every label.
Do not taste raw filling. Do not taste the raw filling, since it contains raw eggs, and wash your hands and tools after mixing.
Check the doneness. The center should not jiggle and should reach 160 degrees F.
Choose tuna in water. It keeps the filling lighter.
Use fresh green beans. Cut them small.
Add herbs. Chopped dill works well.
Rest before slicing. It sets the custard.
Check trusted guidance. Read the FDA safe food handling guidance for handling fish, eggs, and leftovers.
For a different flavor, replace the green beans with chopped broccoli, spinach, or peas, using the same amount. For more heat, add a pinch of cayenne or a spoonful of chopped pickled jalapenos. A spoonful of mayonnaise in the filling gives it a creamier bite.
If you need a nut free pie, a regular pie crust works with the same filling, though the bake time may differ by a few minutes. You can also bake the filling in small ramekins without a crust for a lighter option, which takes about twenty minutes. Check each for a set center.
Serving Ideas for Almond Flour Tuna Pie
Serve slices warm with a green salad or steamed vegetables. For more savory bakes and sides, try bacon gruyere quiche lorraine, chicken and vegetable pot pie, pan fried lump crab cakes, or cheddar jalapeno corn pudding.
Questions About Almond Flour Tuna Pie
Is almond flour tuna pie low carb?
Yes. The crust uses almond flour instead of wheat flour.
Can you make almond flour tuna pie ahead of time?
Yes. It keeps for three days in the refrigerator.
Can you freeze almond flour tuna pie?
Yes, for up to two months.
Can I use fresh tuna?
Yes, cooked and flaked.
Can I use canned salmon?
Yes, in the same amount.
Almond Flour Tuna Pie
Equipment
- 9-inch pie dish
- Mixing bowl
- Spatula
Ingredients
Main Ingredients
- 2 cup almond flour
- ½ cup butter melted
- 3 large eggs divided
- 2 can tuna 5 ounce cans, drained
- 1 cup shredded sharp cheddar
- 1 cup green beans chopped
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
Instructions
Cooking
- Heat. Heat the oven to 350 F.
- Crust. Mix the almond flour, butter, and 1 egg and press into the dish.
- Prebake. Bake the crust 10 minutes.
- Filling. Mix the tuna, cheese, beans, eggs, and spices.
- Bake. Fill and bake 25 to 30 minutes.
