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.

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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.

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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