TUNA PIE

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Tuna Pie image

This is a change from the traditional tuna casserole. The cheese-flavored crust is similar in texture to a graham cracker crust, perhaps a bit firmer, with a slightly crunchy crumb topping, and the tuna filling is somewhat like a quiche flavored with sour cream and dill. I got the recipe from an old Penzey's catalogue. See the bottom of the recipe for a suggestion on making a smaller pie for less servings.

Provided by Charmed

Categories     Tuna

Time 1h

Yield 8 serving(s)

Number Of Ingredients 12

1 1/2 cups flour
1 1/2 cups grated cheddar cheese, divided
1 teaspoon salt
1 teaspoon sweet Hungarian paprika
1/2 cup butter or 1/2 cup margarine, cold
2 (6 ounce) cans tuna, well-drained
3 eggs
1 cup sour cream
1/4 cup mayonnaise
2 tablespoons dried red peppers or 1/4 cup minced fresh red bell pepper
1 small onion, finely chopped
1/4 teaspoon dill weed

Steps:

  • Preheat oven to 400.
  • Butter a 10" deep dish pie pan (or spray well with non-stick spray).
  • In a medium bowl, combine flour, 1 cup cheese, salt and paprika.
  • Cut the butter into chunks and mix or rub with your fingers into the flour mixture until coarse crumbs are formed.
  • Reserve 1 cup of the mixture and press the rest into the bottom and up the sides of the prepared pie pan.
  • Arrange the drained tuna on the crust.
  • Beat the eggs with a mixture until light and fluffy.
  • Stir in the sour cream, the remaining 1/2 cup cheese, the mayonnaise, bell pepper, onion, and dill weed.
  • Pour the mixture over the tuna and sprinkle with the reserved crumb mixture.
  • Bake for 35 to 40 minutes.
  • Let stand 15 minutes before cutting and serving.
  • Note: I have made this recipe in a 8" pie pan using 2/3 of the recipe ingredients for fewer servings, with excellent results.

Nutrition Facts : Calories 456.1, Fat 31.2, SaturatedFat 17, Cholesterol 162.8, Sodium 615.3, Carbohydrate 22.4, Fiber 0.9, Sugar 1.3, Protein 21.2

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