This is a simple oven-baked appetizer. The baked tuna "pie" is

  • Preparation time: 20 minutes
  • Baking time: 40 minutes
  • Makes at least 20 snack-size servings.


  • 250 grams canned tuna on plain water (not tuna on oil, and/or with flavoring), drained
  • Weight is drained/net; e.g., a 115 grams can has a drained weight of about 80 grams - so you would 3 of such cans
  • 150 grams grated cheese, divided into 100 grams for mixing in with the tuna, and 50 grams for putting on top
  • Use cheese that melts well, e.g., Gruyère - definitely not store-bought grated Parmesan!
  • 50 grams dried bread crumbs (F: chapelure)
  • 1 egg, beaten
  • 2 table spoons Italian herb mix (dried marjoram, thyme, rosemary, sage, oregano, basil)
  • French "Provençal" herb mix is similar
  • 10-12 pitted (de-stoned) black olives, coarsely chopped
  • 1 medium size yellow onion, cleaned, finely diced
  • 4 tablespoons tomato ketchup
  • 1 tablespoon minced garlic
  • Salt & pepper


  • Medium size bowl
  • Medium size oven dish
  • I use a round dish, 18 cm (7 inch) diameter, 5 cm (2 inch) deep, that is also OK for serving


  • Pre-heat te oven to 180 °C (355 °F)
  • In a bowl, mash the tuna into small pieces with a fork
  • Add all the other ingredients (except the 50 grams grated cheese), and mix well
  • Lightly press the tuna mass into the oven dish
  • Sprinkle the remaining 50 grams cheese on top
  • Bake for 30-40 min



  • Serve hot/warm with (or on) crackers


  • Can also be made in personal-size ramekins, instead of one pan

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