This post was created in partnership with StarKist E.V.O.O.™. All opinions are my own.
It’s time to get really creative with your pantry! I challenge you to create a delicious meal with 5 pantry staples! I made this Paleo Tuna Pot Pie – I didn’t think I could do it, you know me, I love a long ingredient list. Thanks to handy dandy and super delicious StarKist E.V.O.O. pouches I’ve been eating like a queen with just a handful of ingredients.
Nutrient Density Pie
You know I am all about nutrient density. The benefits of healthy fats and several servings of seafood a week are undeniable. Look at the Mediterranean, we often hold their diet as the standard for a balanced healthy approach. May is Mediterranean Diet Month, so it’s the perfect time to get down with more seafood and olive oil. Both of which I’ve written about the benefits before. This Paleo Tuna Pot Pie is the perfect marriage between good to eat and good for you!
StarKist E.V.O.O. Wild Caught Pink Salmon in Olive Oil and Wild Caught Yellow Fun Tuna in Olive Olive has become my go-to. Allergen-free, high in omega-3, paleo, keto, and all wild-caught. Yes, please. Bonus, you can’t beat the accessibility and price point.
I love the balance of flavor in these little pouches, not too salty, just the right amount of olive oil, and the fish is tender and flaky. I’ve been making all sorts of delicious creations but the cream of the crop- this Paleo Tuna Pot Pie!
Easy Ingredients
A 5 Ingredient Recipe that’s healthy and delicious? Yes, please. I nailed this 5 Ingredient Pantry Challenge! Okay, so I went a little over the 5 ingredient limit, but it’s totally worth it for this Paleo Tuna Pot Pie. The filling is pure protein, made with StarKist E.V.O.O.™ Wild-Caught Yellowfin Tuna in Extra Virgin Olive Oil, frozen peas (ok, not the pantry, but close), pastured eggs, and the crust is made with grain-free crackers (use your favorite) and ghee!
You can make this Tuna Pot Pie, gluten-free, grain-free, paleo, primal, keto… whatever your heart desired. It’s a versatile recipe that revolves around the protein-packed filling.
Pantry Items
- StarKist E.V.O.O.™ Wild-Caught Yellowfin Tuna in Extra Virgin Olive Oil
- Frozen Peas
- Ghee or Butter
- Grain-Free/ Gluten-Free Crackers (or crackers of choice)
- Seasonings
- Dairy-Free Milk (or milk of choice)
- Fresh Items:
- Eggs
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Easy Paleo Tuna Pot Pie
- Prep Time: 10 mintues
- Cook Time: 30 minutes
- Total Time: 0 hours
- Yield: 1 pie 1x
- Category: casserole
- Method: bake
- Cuisine: American
Description
Comfort food made easy, healthy and delicious!
Ingredients
Filling:
- 4 pouches StarKist E.V.O.O.™ Wild-Caught Yellowfin Tuna in Extra Virgin Olive Oil
- 4 large eggs
- 1/3 cup milk of choice
- ½ teaspoon salt
- 1/2 teaspoon white pepper
- 1 teaspoon mustard powder
- 1 ½ cup thawed and drained frozen peas
For the Crust
- 4 ounces paleo crackers
- ¼ cup ghee
Instructions
- Preheat oven to 375. Lightly grease an 8” baking dish.
- In a large bowl flake the tuna until a fine crumb.
- Add in the eggs and milk and whisk to combine. Add in the seasonings continue to mix.
- Fold in the peas using a spatula. Transfer to the baking dish.
- Make the crust. Pulse the crackers in a food processor until crumbled. Add in the ghee and pulse until the mix resembles wet.
- Use a spatula to transfer the dough to parchment paper, shape a ball. Cover with a second sheet of parchment paper and roll out to the size of the baking dish.
- Remove the top sheet of parchment paper. Flip the dough onto the pie and peel off the remaining parchment paper. Bake in the oven for 30 minutes or until the center is set and the crust is golden brown.
- Remove from the oven. Let cool a few minutes. Cut into 6 slices. Enjoy!
Recipe Notes:
Nutritional Info is based on the exact ingredients I used. Depending on which variation of Starkist E.V.O.O. you use and which grain free/paleo crackers you use the may vary.
Nutrition
- Serving Size: 1/6 recipe
- Calories: 374
- Fat: 25.3g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 20.2g
Sarah says
Hi, I was wondering what consistency the ghee/butter should be at? Cold or room temp best? Thank you
Cristina Curp, FNTP says
room temp ghee is what I used
Margie says
Which brand of crackers did you use? So many of them are made with potato starch. Thanks!
Cristina Curp, FNTP says
Simple Mills
Monica says
I was hesitant about this recipe because I don’t like the taste of eggs. But, I love sweet peas so I just made it and I LOVE it!! It was delicious, I couldn’t taste the egg. My mom doesn’t really like fish, she tried it and she had seconds haha. Your recipes are amazing Cris, gracias!
Cristina says
yeahhhh gracias Monica!
Kathleen Brooker says
Hi, can this be prepared ahead of time? Assemble today and bake tomorrow. I ask because I am unsure about the cracker crumb topping.
Cristina says
Yes! You can always add the crumb top before you bake, just have it ready to ho
kate says
Thanks for this excellent post, Keto changed my life and in gratitude to God I leave you the tool I used to achieve it. https://bit.ly/3d6DboD Blessings
Frances says
Christina,
When I was a kid, one of my favorite comfort foods was “tuna pinwheels”. It was Bisquick dough, rolled out, filled with tuna and peas. Then it was rolled up and cut like cinnamon rolls. It was baked and served smothered in a sharp cheddar cheese sauce. OMG! how I loved that, it felt like a big hug! Last night I made your tuna pot pie, minus the crackers on top because I’m currently doing a Whole30. Of course, there was no cheese sauce, but, still, it was delicious and I felt that hug. Thank you for this delicious recipe and a walk down memory lane. *hugs*
~Frances
Cristina says
Awww thank you so much for sharing that with me Frances! Hugs!
Heather Hatcher Cutrer says
Do you think you could use Siete Cassava chips instead of the crackers?
Cristina says
You will need to add more fat I think. But as long as you get the consistency right I think it could work
Kathy says
I have canned tuna, not pouches. What is the ounces equivalent of your 4 pouches?
Cristina says
the pouches are 2.6 ounces each