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Serves 6


9 inches unsweetened piecrust
2 tbsp. extra virgin olive oil
1 lb. red onions, thinly sliced
4 Roma tomatoes, thinly sliced width-wise
1 tsp. oregano
1 tsp. salt
8 calamari olives, thinly sliced
4 oz. canned tuna, drained
4 oz. extra strong cheddar cheese, grated
1 egg, beaten


Preheat oven to 400 F (200 C). Heat olive oil. Add red onions. Cook until softened. Add tomatoes, oregano, and salt. Cook for 5 minutes. Stir occasionally. Set aside to cool.

Add cheddar cheese, olives, and tuna. Fold in gently. Add egg and mix well. Pour tuna mixture into the piecrust and put on a silicon paper-lined cookie sheet. Bake for 50 minutes or until top is firm and golden. Serve hot or cold with a light salad and crusty bread.