Cold Tuna Pie Recipe: Serve With Sliced Bread

This cold tuna pie recipe with sliced ​​bread is a very easy and quick recipe to prepare. It can be left made in advance, it is served cold, and it can be the perfect and complete snack with an informal celebration, a birthday or similar.

The cake is composed of layers of bread and in between a delicious filling reminiscent of the best salads, full of tuna. The ingredients that make it delicious, besides the mayonnaise that binds everything.

The cold tuna pie recipe


  • Between 8 and 12 slices of crusty bread without crust, depending on the size of your mold.
  • 150 gr of canned tuna.
  • 1 small pot of anchovy stuffed olives (about 50 gr).
  • 70 gr of sweet corn (about half a can).
  • 3 eggs L.
  • 200 gr of mayonnaise.
  • 4 canned piquillo peppers.
  • 2 lettuce buds
  • Salt and vinegar to cook the eggs.


Start by cooking the eggs. Put a saucepan or pot with plenty of water to heat, enough so that when introducing the eggs are completely covered, and the heat at medium-high temperature to boiling.

Add a pinch of salt and a tablespoon of vinegar. If an egg breaks in the water, the egg whites quickly and does not spread too much.

When the water is boiling, go placing the eggs one by one in a soup spoon and with help go introducing them in the water with a smooth movement. Let them cook 10 minutes, take them out of the saucepan and put them in a bowl with cold water and some ice to cut the cooking and start to cool, they will be perfect.

While you are preparing the rest of the ingredients, drain the oil from the tuna cans, crumble it, and put it in a bowl.

Chop the olives using a knife or a chopper, so that they are chopped but not crushed. Do the same with piquillo peppers.

Add half of the olives (the other half will be reserved for decoration) and the peppers in the bowl along with the corn and mix the ingredients.

Peel two of the hard-boiled eggs and chafalos in a plate with a fork to undo them and that they remain in small pieces.

Cut the lettuce buds into thin strips with a knife.

Put the eggs and the buds in the bowl together with the mayonnaise (not the whole amount, reserve slightly less than half for the final decoration) and mix it all.

Now let’s ride the cake. Cover your mold with transparent film paper, which is quite enough since with it we will cover the cake once assembled.

Place the first bread pan base, and if necessary, cut it to fit your mold.

When you have the base ready, add a layer of filler. Try not to be too thin or too thick so that at least 3 layers of filler can be cast.

Place another layer of sliced ​​bread on top and continue until finished.

When you have it all ready, with the ends that have been the leftover from the film. Cover it completely and let it rest in the fridge at least 2 hours before consuming it, although you can also leave it prepared overnight.

Just before serving it, remove it from the mold with the help of the film and decorate it. I have covered it with the remaining mayonnaise. I have put the third sliced ​​egg on top and spread the chopped olives that I had reserved.

Time: 45 minutes

Difficulty: Easy

Serve and taste:

As soon as you decorate it, serve the cake on the table. If you see it convenient, cut it into slices or squares, as you like. If you have enough, put it in a container with a lid or cover it with plastic wrap (the first option is better because with the film the decoration could move a little). Keep it in the fridge for up to 2-3 days without problems.

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