When it comes to tuna, there’s not many recipes around that use this popular fish. Tuna is most often used in tuna salad for a sandwich or as in an addition for a pasta salad. Otherwise, that’s about as far as tuna can go! However, I have a new way to use it…in a pie!
This recipe I’m sharing is for “Terrific Tuna Pie” and is an easy-on-the-budget main dish, not to mention quite tasty, too. One thing I like about this recipe is that most all of the ingredients called for are things you would most likely have on hand already. It also doesn’t take long to assemble, so you can put this together quickly and have it ready in a short amount of time.
Though I’ve never tried it, you could possibly use salmon in place of tuna. This would be a good variation to make whenever the mood strikes you. Note that the pie shell is already baked when you assemble the pie. This will help the bottom of the pie to not be undercooked, as is often the case with pie. The pie shell for this recipe can be the frozen variety or the refrigerated version. If you really feel motivated, you could try making your own. Here’s the link to an article I did sometime ago for how to make your own:
In the even you’d like some good dessert pies, I did an article a couple of years ago that included recipes for “Buttermilk Pies” and “Lemon Chess Pies”, which are especially good to serve to a crowd. Follow this link to get those recipes:
If you have some tuna on hand and would like something new to make with it, let this interesting recipe be your guide for a good dinner in the near future!
TERRIFIC TUNA PIE
- 1 can cream of mushroom soup
- 1/4 cup milk
- 2 tablespoon all-purpose flour
- 2 tablespoons minced onion
- 1 (10 oz.) pkg. frozen peas, thawed and drained
- 1 (6-1/2 oz.) cans tuna
- 1 (4 oz.) jar pimiento, chopped
- 1 9-inch pie shell, baked
- 1 cup cheddar cheese, grated
- 1/4 cup buttered bread crumbs
Combine soup, milk, flour and onion in a saucepan. Cook over medium heat until mixture thickens. Add the peas, pimiento and bring to a boil. Turn mixture into pie shell. Sprinkle with cheese and bread crumbs. Bake at 425 degrees for 12-15 minutes. Yield: 6 servings.