Wild Kiwi Kitchen

  Cold-Smoked Bluefin Tuna Pie with Kawakawa This Cold‑Smoked Bluefin Tuna Pie with Egg and Kawakawa leans right into winter comfort while adding a uniquely New Zealand twist. It’s familiar, cosy, and just a little bit special — the kind of pie that feels perfectly at home on a chilly evening or tucked into a relaxed weekend lunch. As an alternate to cold‑smoked tuna, canned smoked fish works well, and you can swap the kawakawa for a herb that pairs nicely with seafood, such as thyme. Cold‑smoked bluefin tuna brings a depth of flavour that sets this pie apart from standard seafood versions. It’s rich, silky, and gently smoky, giving the filling a savoury backbone without being overly fishy or needing heavy seasoning. Folded through a creamy base, the tuna softens more than canned fish, creating a luxurious, satisfying filling. Boiled egg pieces add another layer of comfort. Their soft, velvety texture and subtle richness work beautifully with smoked fish, helping to bulk out the f...