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

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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.

Ingredients:

  • 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

Directions

  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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