Spicy Tuna Melt Pie

When I first heard this title, I was skeptical.

When I decided to try to make it, I was still skeptical.

When I put the dish together, the skepticism remained. I baked it anyways.

And I’m glad I did, because when I took a bite, all my skeptical thoughts were washed away.

I was expecting it to be “over-tuna-y.” It was not.

I was expecting it to be too bland (yes, despite the hot sauce). It was not.

I was expecting the boys to take a bite and leave it be. They did not.

Now that I’ve pleaded it’s case, here’s the recipe…

Spicy Tuna Melt Pie

Adapted from Rachael Ray’s Tuna Melt Pie


  • 1 tsp olive oil ($.03)
  • 1 cup chopped onion ($.30)
  • 1 6 oz can mushrooms, drained ($.99)
  • 1 4 oz can green chilies ($.59)
  • 3 6 oz. cans tuna, drained ($1.50)  
  • 3 Tbsp mayonnaise ($.05)
  • 1 cup shredded cheddar choose ($.67)  
  • 1 cup milk ($.10)
  • 3 eggs ($.30)
  • 1/3 cup flour ($.08)
  • 2 Tbsp butter, melted ($.20)
  • 1-2 Tbsp hot sauce ($.20) Optional
  • 1 15 oz. can corn ($.50)


  • Preheat the oven to 450°. Lightly grease a quiche plate, pie plate or 9 inch cake pan with non-stick cooking spray.
  • In a large skillet, heat the olive oil  and add the onion and green pepper.  Saute for a few minutes, until softened. Add the mushrooms and green chilies cook for about 5 minutes.
  • In a large bowl, combine the tuna and mayonnaise, breaking up the tuna. Stir in the sauteed veggie mixture, then stir in shredded cheese.
  • In a small bowl, whisk together the milk, eggs, flour and butter.  Stir into the tuna-cheese mixture, then stir in the hot sauce.
  • Pour the spicy tuna melt into the greased pie plate, cake pan or quiche plate.
  • Bake for 30-35 minutes, or until is set in the middle and begins to golden on top.
  • Heat the corn, as directed on the can.
  • Serve Spicy Tuna Melt Pie with side of corn kernels.

Cost $5.26

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  1. Sherrie says

    I was skeptical about this recipe, but I figured with Erin pleading its case so well, I would give it a try. We had it for dinner last night and EVERYONE cleaned their plates–Mom, Dad, teenage boy, 6-year-old girl, and 4-year-old picky boy!! Thanks for a great new recipe!

  2. Sherry H. says

    I didn’t think this recipe sounded all that great, but thought I’d give it a try anyway. Boy, am I glad I did! It was WONDERFUL! Sorry to say…There were no leftovers 😉

  3. Christy says

    I’ve had this one bookmarked since you posted it, and made it tonight! We really enjoyed it, and like you, I was totally skeptical as I poured the mix into the pan. Thanks for a great recipe!

  4. mary says

    I only used 2 cans of tuna to make sure it didn’t turn out too tuna-ish since my boyfriend doesn’t like canned tuna. It was quite tasty and we both got seconds. Boyfriend didn’t even realize it was tuna; he thought it was canned chix! The hot sauce really camooflages the tuna flavor :) Am so glad to have another way to use the canned tuna I’ve gotten for free at Kroger sales.

  5. says

    Thank you for this recipe. My 4 yr old is the pickiest eater and he just cleaned his entire plate and asked for seconds. At the end of dinner he gave me a hug and told me “you make the best food ever mommy”.

  6. Kari says

    How would this be without the green chiles/pepper? My 5 year old hates spicy food and one bite of something spicy will keep him from eating it!

  7. melissa says

    i am making this now and i came across green pepper in the directions but not the ingredient list, can we clarify this?

  8. Meredith says

    I want to make this tonight, but I am also not seeing the green pepper listed in the ingredient list. Is it one cup like the onions? Thank you :)

  9. Diane says

    When she says “green pepper” in the directions, she’s referring to the “green chile” which is listed in the ingredients because green chiles are green chile peppers.

  10. Grace says

    In a large skillet, heat the olive oil and add the onion and green pepper. Saute for a few minutes, until softened. Add the mushrooms and green chilies cook for about 5 minutes.

    Diane- why would you add green chilies twice?

    When I make this tonight I’m going to use a whole green pepper. If you are using a whole onion most recipes seem to be 1-1 ration when it comes to using an onion and green pepper.


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