Bell Pepper and Tuna Pie Recipe

This Bell Pepper and Tuna Pie is a savory, cheesy delight that's perfect for a weeknight dinner or brunch with friends. Packed with mozzarella, roasted yellow bell pepper, and flaky tuna, all wrapped in a buttery shortcrust pastry, it’s a flavorful dish that’s easy to love and even easier to make. Whether you're feeding picky eaters or impressing guests, this pie is sure to become a go-to favorite.

Why Everyone Will Love This Recipe

• Flavor-packed: The combination of melty mozzarella, sweet bell pepper, and seasoned tuna makes each bite rich and satisfying.
• Easy to make: Just a few steps and simple ingredients deliver a showstopping result.
• Family-friendly: Kids and adults alike enjoy its cheesy goodness and mild flavors.
• Versatile: Great warm, at room temp, or reheated—perfect for picnics, potlucks, or make-ahead lunches.

What Is Bell Pepper and Tuna Pie?

Bell Pepper and Tuna Pie is a savory Italian-inspired dish that combines soft roasted peppers with flaky tuna and melty cheese, all nestled into a crisp shortcrust pastry shell. This savory pie (or torta salata, as it’s known in Italy) is a popular comfort food across southern Europe. It's often enjoyed during holidays, picnics, or Sunday lunches. Think of it as a Mediterranean twist on quiche—only cheesier and heartier.

Pro Tips for the Best Bell Pepper and Tuna Pie

• Pre-roast the peppers: Roasting them before mixing into the filling removes excess moisture and intensifies their flavor.
• Use low-moisture mozzarella: Prevents the pie from becoming watery while still offering that cheesy stretch.
• Don’t skip the marjoram: This herb adds a subtle earthy note that balances the richness of the tuna and cheese.
• Let it cool before slicing: The filling will set, making for cleaner cuts and better texture.

Frequently Asked Questions

Can I use red or green bell peppers instead?

Absolutely! Red and yellow peppers are sweeter, but green will add a slight bitterness that balances the tuna well.

What type of tuna works best?

Canned tuna in oil provides more flavor, but you can also use tuna in water if you prefer a lighter result. Just be sure it’s fully drained.

Can I add other ingredients to the filling?

Yes, you can mix in olives, capers, or even chopped sun-dried tomatoes for extra Mediterranean flavor.

Can I make this pie crustless?

You could, but the crust adds structure and that buttery contrast to the creamy filling. If you go crustless, bake it in a greased dish like a frittata.

What’s the best way to reheat this pie?

Pop it in the oven at 350°F for about 10–15 minutes to restore the crust’s crispness and warm the filling through.

How to Store Bell Pepper and Tuna Pie

Once cooled, store the pie in an airtight container or wrap it tightly in foil. It will stay fresh in the refrigerator for up to 3 days. To reheat, place slices in a preheated 350°F oven for 10 minutes, or until warmed through. Avoid microwaving if you want to keep the crust crispy.

How to Freeze Bell Pepper and Tuna Pie

You can freeze this pie either whole or in slices. Wrap the fully baked and cooled pie in plastic wrap and aluminum foil, then freeze for up to 2 months.

To reheat, thaw overnight in the fridge and bake at 350°F for 15–20 minutes. For best texture, avoid freezing the unbaked filling—it may release excess moisture.

How to Make Bell Pepper and Tuna Pie

Step 1

Step 1

Preheat your oven to 350°F (180°C).

Preheat your oven to 350°F (180°C).

Slice the bell pepper and lay the slices on a parchment-lined baking sheet.

Roast in the oven for about 10 minutes, until slightly softened. Let cool.

Step 2

Step 2

Slice the bell pepper and lay the slices on a parchment-lined baking sheet.

In a large bowl, beat the eggs, then mix in the drained tuna, salt, and pepper.

Add the roasted bell peppers and cubed mozzarella, stirring to combine.

Stir in the marjoram last.

Step 3

Step 3

Roast in the oven for about 10 minutes, until slightly softened. Let cool.

Unroll the shortcrust pastry and place it in a 10-inch (26 cm) pie dish using the attached parchment.

Press the pastry into the edges and trim or fold the overhanging edges inward.

Step 4

Step 4

In a large bowl, beat the eggs, then mix in the drained tuna, salt, and pepper.

Pour in the filling and spread it evenly using a spatula or spoon.

Bake for about 45 minutes, or until the crust is golden and the filling is set.

Step 5

Step 5

Add the roasted bell peppers and cubed mozzarella, stirring to combine.

Cool slightly before slicing and serving.