A delicious pie is one of those Caribbean comfort dishes that hits every flavor note, and here’s why my Plantain Tuna Pie should be added to that list: it is sweet, savory, creamy, spicy, and somehow still feels wholesome. It’s a baked pie that forgoes traditional potatoes or pasta for ripe yellow plantains, which are boiled, cubed and folded into a cheesy béchamel-style sauce before being layered with a boldly flavored tuna filling. What you get is what Trinbagonians typically refer to as a pie, a casserole-style dish that’s rustic, hearty, and full of island flavor.
Inspired by Trini-style pies and local tuna bakes, this dish showcases simple pantry staples in a really elevated way. The ripe plantains become creamy and naturally sweet when cubed and slightly mashed, and they pair beautifully with a savory sauce made from milk, butter, flour, and cheese. That richness is balanced out by the tuna filling, a quick sauté of tomatoes, onions, pimentos, garlic, fresh herbs, and flaked Eve Tuna in oil. A little pepper brings heat, while thyme and parsley keep the flavors bright and earthy.
This recipe also flips the script on the usual ground meat filling you might find in plantain pies and swaps it for tuna, making it not just meat-free, but more affordable and pantry-friendly. It’s part of my Ingredient Swap series where we rethink the basics using what’s on hand, and this version makes the most of Eve’s richly textured tuna to create a filling that’s savory, satisfying, and full of flavor.
This plantain pie is ideal when you want something warm and filling but still relatively light. It’s great for Sunday lunch, dinner, or even a make-ahead meal for the week. It’s also a clever way to use up ripe plantains before they go soft and to build a satisfying main using canned tuna, an underrated protein hero in my opinion.
From the golden, cheesy topping to the velvety base, every forkful is full of Caribbean flavor. Plus, it’s meat-free, budget-friendly, and endlessly customizable based on what you have in your pantry or fridge. That being said let’s make it.
INGREDIENT DETAILS
Ripe Plantains
When boiled and cubed, these add a natural sweetness and creamy texture that forms the base of the pie. They balance out the savory tuna filling and cheese.
Mild Cheddar Cheese
Melted into the sauce and scattered on top, this cheese adds sharpness and richness while helping the plantain base bind together when baked.
Milk
Used to create a creamy béchamel-style sauce that blends into the mashed plantains for a smooth, custardy texture.
Water (for béchamel)
Thins out the sauce to the right consistency, making it easier to combine with the plantains.
Butter
Forms the base of the roux for the white sauce, adding richness and helping bind the flour.
Flour
Used to thicken the sauce that holds the mashed plantains together during baking.
Garlic Powder
Adds savory depth and warmth to the cheesy plantain layer.
Onion Powder
Enhances flavor in the béchamel base and complements the natural sweetness of the plantains.
Cayenne Pepper
Brings a touch of heat that cuts through the richness of the pie.
Black Pepper
Adds gentle spice and rounds out the flavor of both the plantain mixture and the filling.
Salt
Essential for balancing the sweet, savory, and spicy elements throughout the dish.
Water (for boiling plantains)
Used to soften the plantains before peeling and cubing. No flavor added—just needed for texture.
Eve Tuna Chunks in Oil (100g cans)
Canned tuna packed in oil adds rich flavor and a flaky texture that absorbs the aromatics beautifully when cooked.
Tomatoes
Fresh tomatoes provide juiciness and acidity to break up the richness of the filling.
Onion
Adds bite and savory depth to the tuna mixture.
Pimento Peppers
Brings a floral aroma and subtle sweetness, balancing out the garlic and hot pepper.
Garlic (fresh)
Infuses the filling with bold, earthy flavor that pairs well with fish.
Fresh Parsley
Adds brightness and a clean herbal finish to the tuna mixture.
Fresh Thyme
Classic Caribbean seasoning that adds warmth and depth to the filling.
Olive Oil
Used to sauté the aromatics and lightly toast the tuna mixture. Adds richness without heaviness.
Black Pepper (again in filling)
Balances the tomato and herb flavors in the tuna.
Hot Pepper
Optional but recommended—adds a kick of Caribbean heat to the otherwise mild filling.
Salt (for tuna filling)
Enhances all the savory and herbaceous notes in the sautéed mixture.
INGREDIENT ALTERNATIVES
Ripe Plantains
Boiled sweet potato
Mashed pumpkin
Cooked breadfruit for a starchier base
Cheddar Cheese
Mozzarella (for a milder melt)
Pepper jack (for added heat)
Vegan cheese (dairy-free option)
Milk
Evaporated milk (for richer sauce)
Unsweetened almond or oat milk (for dairy-free)
Water (for béchamel)
Chicken broth for added flavor
Coconut milk (if leaning tropical)
Butter
Margarine
Neutral oil like avocado or canola
Flour
Cornstarch or arrowroot powder (for gluten-free)
Gluten-free flour blend
Garlic Powder
Granulated garlic
Fresh garlic (sautéed into the roux)
Onion Powder
Grated fresh onion
Shallot powder
Cayenne Pepper
Smoked paprika (milder)
Chili flakes
Black Pepper
White pepper
Fresh cracked pepper
Salt
Seasoning salt (like all-purpose blends)
Sea salt
Water (for boiling)
No substitute needed
Eve Tuna in Oil
Tuna in water + 1 tsp oil
Saltfish (flaked and sautéed)
Jackfruit (for vegetarian version)
Tomatoes
Canned diced tomatoes
Roasted red peppers
Onion
Shallots
Scallions
Pimento Peppers
Red bell pepper
Scotch bonnet (in moderation)
Garlic (fresh)
Garlic paste
Garlic powder (in a pinch)
Fresh Parsley
Chadon beni (for Trini flavor)
Dried parsley (1 tsp)
Fresh Thyme
Dried thyme (½ tsp)
Oregano
Olive Oil
Coconut oil
Vegetable oil
Hot Pepper
Scotch bonnet or habanero
Hot sauce or chili paste
PLANTAIN TUNA PIE
Description
A rich, comforting Caribbean pie (casserole) made with delicious and well-seasoned tuna, sweet ripe plantains, and loads of cheese. Easy to prep and perfect for sunday lunch, dinner, or leftovers.
For the Pie Base
For the Filling
Instructions
-
Cut the tips off the plantains and slice each in half. Place in a large pot with skins on, cover with water, and bring to a boil over high heat. Cook for 15 minutes, or until easily pierced with a knife. Drain and set aside to cool.
-
While the plantains cook, drain the tuna. In a medium skillet, heat olive oil and sauté the onions for about 30 seconds. Add pimentos, garlic, and hot pepper, and cook until fragrant. Stir in tomatoes and cook for 1 minute before adding the tuna. Break up some of the chunks with the back of a spoon. Add parsley, thyme, salt, and black pepper, and cook for 2–3 more minutes. Remove from heat and set aside.
-
Preheat oven to 375°F. Peel and cube the boiled plantains.
-
In a separate pan, melt butter over medium-low heat. Whisk in flour and cook for about 30 seconds. Gradually add milk and water, whisking constantly until thickened. Stir in garlic powder, onion powder, cayenne, and black pepper. Add 1 cup of shredded cheese and whisk until melted and smooth.
-
Turn off the heat, fold in cubed plantains and 2 cups of shredded cheese, slightly mashing them together but ensure plantains are still chunky. Season with salt to taste.
-
Grease a baking dish and add half the plantain mixture. Top with the tuna filling, then spread the remaining plantain mixture on top. Sprinkle the last ½ cup of cheese over everything.
-
Bake on the middle rack for 30 minutes. Switch to broil for 8–10 minutes, or until the top is golden and bubbly. Let rest for 10 minutes before serving.
Note
Plantain Tip: Use ripe plantains that are yellow with black spots for the perfect balance of sweetness and firmness.
Make-Ahead: Assemble the entire dish a day ahead, then bake when ready to serve.
Storage: Keeps well in the fridge for 2–3 days. Reheat in oven or microwave.
Heat Control: Adjust or omit hot pepper for milder flavor.
Add-ins: Feel free to mix in spinach, chadon beni, or sautéed mushrooms.
