Pacific Pie. The name of this dish is gloriously inappropriate, since there is very little of the ocean in it.

No matter. I am sure you will have most of the ingredients on hand. This makes a good standby supper, and kids just love this dish.

The recipe contains canned tuna. I would suggest that you look for Spanish, Portuguese or Italian brands.

Whichever tuna you purchase or have available, be sure to make sure it is packed in olive oil, not brine. If you are feeling calorie conscious and worried about how many calories you may consume when buying tuna in olive oil, just drain the tuna and rinse before using. This still tastes better than tuna in brine.


Servings: 4


3 large, floury potatoes (such as Yukon Gold) peeled and quartered.

3 tablespoons milk

1 tablespoon butter

1 pound good-quality canned tuna, flaked and drained (reserve the oil)

2 small onions peeled and finely chopped

14.5-ounce can plum tomatoes with their juice

1 teaspoon sugar

1 teaspoon red or white wine vinegar

About 12 ounces of frozen peas, thawed

About half of one 7-ounce packet of salted potato chips, crushed (essential)

Salt and pepper to taste


Preheat oven to 400.

Boil potatoes until tender. Drain well. Mash with milk and butter. Set aside.

Heat oil from tuna over medium heat and fry onions until tender. Do not let them brown.

Add tomatoes, sugar and vinegar. Add tuna and simmer for about 10 minutes.

Add peas and remove from heat.

Salt and pepper to taste.

Transfer tuna sauce to a baking dish and cover completely with mashed potatoes.

Cook for 30 minutes.

Just before serving, sprinkle the pie with crushed potato chips. Place the pie under the grill to brown. It is not necessary to do this, but I personally think if the potato chips are lightly browned, the whole pie has a more attractive appearance.

Mary Elizabeth Evans teaches cooking classes at Pima Community College and through her company Teascompany at

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