Blender Tuna Pie with Eggs and Milk

Ingredients

• 2 cans (170 g / 6 oz each) canned tuna, drained
• 2 cups (240 g) all-purpose flour
• 3 eggs
• 1 cup (240 ml) milk
• 1/2 cup (120 ml) vegetable oil
• 1 medium onion, chopped (about 120 g)
• 1/2 cup (60 g) shredded mozzarella cheese
• 1/2 cup (90 g) canned sweet corn, drained (optional)
• 1 tablespoon baking powder
• 1 teaspoon salt (adjust to taste)
• 1/4 teaspoon ground black pepper
• 2 tablespoons chopped parsley

Instructions

1. Preheat the oven to 200 °C (400 °F) and grease a medium 24–26 cm (9.5–10 in) pan with oil; dust lightly with flour.
2. Sauté the onion in 1 tablespoon of oil until translucent; set aside to cool slightly.
3. In a blender, combine the eggs, milk and oil and blend until smooth.
4. Add the flour, salt and pepper and blend again until you have a smooth batter.
5. Pour the batter into a mixing bowl, add the baking powder and gently fold it in.
6. Fold the drained tuna, sautéed onion, corn, mozzarella and parsley into the batter with a spatula.
7. Pour the mixture into the prepared pan, smooth the top with a spatula, and bake for 30–35 minutes until golden and a toothpick inserted in the center comes out clean.
8. Remove from the oven, let cool for 10 minutes, unmold and serve warm or at room temperature.

Tips

• If the tuna seems dry, stir 1 tablespoon mayonnaise into the batter for extra creaminess.
• For a deeper golden crust, brush the top with a beaten egg before baking.
• Use thawed frozen corn or peas as alternatives to change texture and color.

Variations

• Add chopped olives and red bell pepper for a bolder flavor.
• Replace half the milk with coconut milk for a different aroma and a more tender crumb.

FAQ