Quick Fish Pie
I’ve been on a mission to include more fish in my diet recently and I have to say while I do love cooking fresh fish, there’s something so lovely about canned tuna.
takes: 45 minutes
makes: enough for 4
1 can tuna in oil (200g / 7oz)
1/8 cauliflower, grated
250g (1/2lb) full fat ricotta
1 tablespoon lemon juice
1. Preheat your oven to 180C (350F). In a large bowl combine tuna, ricotta, cauliflower and lemon juice. Season.
2. Divide mixture between 2 x 1cup ramekins.
3. Cover and bake for 20 minutes then remove the cover and bake for 10-20 minutes or until pies are bubbling and hot.
4. Serve in the ramekins with a green salad or cool and store.
Variations
different fish – canned salmon also works well. You could also use chopped fresh fish fillets, just be careful you don’t overcook them (test after 20 minutes).
ricotta alternatives – cottage cheese or home made bechamel sauce (or store bought sauce).
vegetarian – replace tuna with drained canned chickpeas or chopped boiled egg.
carb lovers / budget – toss in some cooked pasta with the mixture before popping in the ramekins.
cheesey – sprinkle over grated cheese when you remove the cover and bake until golden and melted.
crunchy top – sprinkle over bread crumbs of almond meal either before popping in the oven or after you remove the cover.
short on time – pan fry tuna and cauliflower until soft. Remove from the heat and stir in ricotta. Divide between ramekins and serve.
paleo (grain, legume & dairy-free) – replace ricotta with macadamia ricotta cheese.
Reheating Guidelines
Pop in the oven (180C / 350F) with a cover on for 20 minutes or until warmed through.
If frozen, allow to defrost in the fridge before heating in the oven. Do not try to go straight from freezer to oven because the outsides will overcook before the insides have had a chance to defrost.
Serving Suggestions
I like to serve in the warm ramekins with a green salad on the side and a wedge of lemon.
Storage Best Practices
Store in the ramekins in an airtight container or just cover with foil. Will keep in the fridge for 2 weeks or so.
Easy freeze meal? Can be frozen for up to 12 months.
Waste Avoidance Strategy
tuna – pantry.
cauliflower – ungrated cauli will keep for weeks in a plastic bag in the fridge. Can be frozen but the texture isn’t as good when defrosted.
ricotta – unopened tubs of ricotta usually have a shelf life of a few weeks. Otherwise use for another meal. Great on toast with honey for a decadent breakfast or use instead of cream with desserts.
lemon – whole lemon will keep wrapped in a plastic bag in the fridge for months.
Problem Solving Guide
dry – make sure you use full fat ricotta and tuna in oil next time. And bake covered at first. For now, serve with some good quality mayo to balance the dryness. A drizzle of extra virgin olive oil can help too.
bland – it’s a relatively mild flavoured dish – to spice it up serve with some chilli oil or your favourite hot sauce.
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Add to my Old Favourite Recipes
I was excited by this recipe. Want to incorporate more fish and wanted an excuse to buy ramekins. They just look like something a real cook would have. Went to it with gusto but my version was a culinary disaster. Big thumbs down from the teenagers. It was dry and tasteless. Of course it seemed so easy I didn’t watch ur video. I drained the tuna. That was probably my first mistake. Next day I watched ur video. Ur ramekins looked bigger than mine and I don’t think u drain the tuna. Could these boo boos have made a difference?
Hi Sharon!
So glad you shared your disaster… although sorry to hear about it!
Yes draining the tuna would definitely contribute to the dryness. As would using tuna in spring water or brine (instead of tuna in oil). Tuna in oil has much more flavour as well as nicer texture.
If your ramekins were really small that would mean the pies would cook much quicker in the oven so that could have been the problem. To see if yours are smaller just fill one with water and then pour the water into a 1 cup measure. If the water fill the cup they’re the same.
The other thing is if your cauliflower was really big you’d get lots of cauli which could make it seem blander.
And finally the type of ricotta makes a difference. I used ricotta in a tub which tends to be more watery than buying a chunk of ricotta from the deli.
Hope that helps!
Jx
Thanks Jules. Measured the capacity of my ramekins. They r the same as yours! Will definitely give this another go. I did buy deli ricotta. Probably used too much cauli and I drained the tuna. Thanks for the advice.
Oops just read other comments. didn’t cover them either. How many sins can one commit on such a simple recipe. This is a great idea, your whole set up. I can’t help but improve.
No probs Sharon.. Hope it works better for you next time 🙂
Success!. Tried ur suggestions. Just lovely and so quick. Everyone impressed and great to feel I am finally improving as a cook. Added dulse flakes and basil, with grated cheese and torn olive oil soaked sourdough bread on top mixed with Herbs de Provence. Husband said he would eat it every night of the week.
That’s the best Sharon! So impressed that you persevered. Well done you! Jx
Jules,
I love this recipe! It’s become one of our staples. I like to add two eggs to the mixture–makes it less watery and I like the texture better!
Ursula
great Ursula!
I’ll have to try it with your eggs… always love eggs!
Jx
Hi,
I have a ramekins question too. Any suggestions if we don’t have any? Can I just use a smaller casserole dish? Thanks! Been lovin these meals!
C.
Hi Crystal!
You could either use coffee mugs or bake it in one small casserole dish (about 4 cup capacity). Allow an extra 5-10 minutes to bake one dish.
So glad you’re enjoying!
Jx
Hi Jules,
Silly question: With what do you cover the ramekins in the oven?
No such thing as a silly question Jenny!
Cover them with foil… I just sit one piece across the top of all ramekins
Jx