Tuna Pie

You have tried fruit pies, minced pies and beef pies but have you tried or even heard about tuna pie? Yes there is such a thing and it is quite popular in the Philippines, thanks to Jollibee who popularized it. It was in an out of their menu and the earliest that I recall them was around 2012 when it was reintroduced, so this was created even earlier than that. During the early COVID days, around February of this year, it went viral when Filipinos across the world tried to imitate it at home but instead of using pie pastries, Filipino ingenuity took over and sliced bread were utilised.

It is perfect Filipino snack, it’s quite easy to make where all of the ingredients are a common pantry item, you don’t also need an oven to cook them which is good since most homes in the Philippines lack them, instead you just pan fry it and it is as equally amazing.

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Tuna Pie

  • Author: Raymund
  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Total Time: 30 mins
  • Yield: 8 pcs 1x
  • Category: Main Dish
  • Cuisine: Filipino


Tuna Pie is a Filipino type of pie made popular by Jollibee made with tuna filling enclosed on a crispy pie pastry, this homemade version is an easy adaptation where it uses white sliced bread that is breaded instead of the usual pastry.




  • 8 pieces sliced breads
  • 4 slices processed cheese slices, cut in half
  • 3 eggs, lightly beaten
  • panko breadcrumbs, to coat
  • oil, for shallow frying



  • In a bowl combine all filling ingredients, mix well. Set it aside.
  • Place eggs in a shallow bowl then beat it. Set aside.
  • Place breadcrumbs on a wide plate. Set it aside.
  • Flatten sliced bread with a rolling pin.
  • Place a spoonful of the filling on the half side of the bread then top it with half of the cheese slice.
  • Fold the bread in half then press the edges with a fork tightly to seal. Repeat procedure of the rest.
  • Dip each prepared bread with filling in the egg mixture. Then roll it in the plate with breadcrumbs to coat it evenly. Set is aside.
  • Heat up a pan filled with oil for shallow frying then cook prepared pie until crispy and golden brown on both sides.
  • Remove from pan, place in paper towel lined plate to remove excess oil before serving.


10 Responses

  1. So crunchy with a creamy tuna filling…these hand pies look fabulous!

  2. Wow, what a wonderful dish! I LOVE the idea of this. Best hand pie ever. 🙂 Thanks!

  3. suituapui says:

    Put the McD’s ones to shame!

  4. This sounds delicious! It is funny to see what recipes different countries have gone crazy over due to COVID. Sourdough bread was insanely popular here (maybe there, too), and then that led to recipes using leftover sourdough starter. COVID or not, these sound like a tasty treat. I love the filling!

  5. Wow! That really is so creative. I love the idea of using bread as a pastry shell. I really want to try using that concept for all kinds of fillings now.

  6. Wow – these look amazing. I have used rolled bread for hors d’oeuvres before but this is a really great use of it. I love anything made with tuna and oil. Very fun. I will be trying this soon!

  7. Ron says:

    Raymund, I’m a hand pie enthusiast so this one caught my eye. I love the idea of rolling the bread flat. I used to do that when I was a kid and make rolled-up Peanut and jam sandwichs. I will be giving this one a try for lunch next week. Heck, I might even make a peanut butter and jam version….

  8. Rahul says:

    Being from coastal region I love sea food. Tuna is one of my fav. This pie looks amazing. Loved the idea of using bread as a pastry

  9. This sounds so good! Like a new kind of comfort food!

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