Recipe of the Week: Tuna Pie, by G.B.

For those who enjoy canned tuna sandwiches but despise tuna casseroles, here is the answer to your prayer for canned tuna, extraordinaire. Try it, you’ll like it.


  • 1 unbaked pie shell
  • 1 (7 1/2 ounce) can of tuna in olive oil, drained and flaked
  • 3 stalks green onion, diced (or use equivalent of any onion on hand )
  • 1 cup finely chopped celery
  • 2 eggs, beaten
  • 2 tablespoons finely chopped bell pepper, any color (or use jalapeno from your garden)
  • 1 cup mayonnaise
  • 2 tablespoons lemon juice
  • 1/2 cup toasted bread crumbs, reserve 2 tablespoons for topping
  • 1 cup shredded cheddar cheese, reserve 1/4 cup for topping


  1. Pre-heat oven to 400 degrees F
  2. Mix 2 tablespoons of reserved bread crumbs with 1/4 cup of reserved cheese.
  3. Stir together other filling ingredients.
  4. Pour into unbaked pie shell.
  5. Top with reserved bread crumb/cheese mixture.
  6. Bake @400 F for 30 minutes, or until center of pie is firm and top of pie is lightly browned.

Serve with salad of your choice.

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