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| 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 filling and giving each slice a lovely contrast of textures.
Then comes the kawakawa — one of the most distinctive and versatile native seasonings in New Zealand cooking. Ground kawakawa known as 'bush basil' adds warm, peppery brightness with a hint of herbal sweetness, almost nutmeg‑like. It lifts the filling, cuts through the richness, and ties the whole dish together with a uniquely local flavour. A small amount goes a long way, adding depth without overpowering the tuna.
Finished with a mashed‑potato topping and a sprinkle of grated cheese, this pie is a beautiful blend of comfort and character. Serve it warm with buttered green beans or crusty bread, or enjoy it cold the next day when the flavours have mellowed even further. It’s a great make‑ahead dish that celebrates classic New Zealand kitchen staples and the quiet magic of kawakawa — a pie that feels both familiar and distinctly ours.
Baked Cold‑Smoked Bluefin Tuna Pie with Boiled Eggs & Ground Kawakawa
Ingredients:
approx. 500gms smoked fish (fresh or canned)
1 onion, peeled and finely diced
1 stick celery, sliced thinly
25gms butter
1 tbsp grated horseradish paste
1 tbsp ground kawakawa + more to decorate before cooking
3 hard boiled eggs
2 heaped tbsps flour
1/2 cup vegetable stock
1/2 cup milk
4-6 medium cooked potatoes, mashed
Method
Sauté the onion and celery over low heat until soft. Add the smoked fish in chunks, then stir in the horseradish and flour. Mix gently so the flour absorbs into the butter and coats the fish and vegetables.
Pour in the stock, followed by the milk, adding just enough to create a thick, creamy béchamel rather than a runny sauce. Stir through a large spoonful of the mashed potato to help bind the filling. Simmer on low until the mixture thickens, adding a splash more milk if it becomes too thick.
Gently fold in the chopped boiled eggs, keeping the pieces intact.
Transfer the filling into an oven‑proof dish. Spread the remaining mashed potato over the top, then finish with grated cheese. Season with sea salt, ground black pepper, and a generous sprinkle of ground kawakawa.
Bake at 180°C until the top is golden brown. For extra colour, finish under the grill for the last 5 minutes.
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