Tuna Pie
"Whilst cleaning out my cookbooks, I decided to (for old time sake) look through my "Womans Weekly" recipe cards from the 80's. I found this tuna recipe, which I used to make all the time for my DH and myself. It was an easy meal to make on the weekend for a light lunch or for dinner served with a nice salad."
Original is 4 servings
Ingredients
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- Filling Ingredients
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Nutritional
- Serving Size: 1 (417 g)
- Calories 796.3
- Total Fat - 37.6 g
- Saturated Fat - 14.8 g
- Cholesterol - 722.6 mg
- Sodium - 744.5 mg
- Total Carbohydrate - 66.8 g
- Dietary Fiber - 3.3 g
- Sugars - 5.4 g
- Protein - 45.7 g
- Calcium - 432.3 mg
- Iron - 4.9 mg
- Vitamin C - 4.5 mg
- Thiamin - 0.4 mg
Step by Step Method
For the base
Step 1
Cook rice in your preferred way and drain.
Step 2
Mix rice with the finely chopped onion, melted butter, lightly beaten egg, salt, pepper and curry powder and mix well.
Step 3
Mix thoroughly and press rice mix onto base and sides of a lightly greased 23 cm pie plate (9 inch pie plate).
For the Filling
Step 4
Drain the tuna and reserve the liquid.
Step 5
Spoon flaked tuna over the rice base shell.
Step 6
Combine the lightly beaten eggs, grated cheese, milk, salt and pepper, mustard, parsley, chopped onion and reserved tuna liquid and pour gently over the tuna. remaining ingredients with the tuna liquid and pour gently over base and tuna.
Step 7
Bake in a moderately slow oven approximately 1 hour or until firm.
Tips
No special items needed.
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