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Tuna Salad PieMar 23 '00 Write an essay on this topic.I've been making this recipe for many, many years. It is a good change from the basic tuna casserole. I think out of everyone in my family my mom and I liked it the best. We like to have it with salsa slathered on it!! My mom also has a variation of it which she calls "fancy tuna". It is just the ingredients that go into the piecrust (minus the cheese, but add mayo instead). That, too, is good for a change rather than a plain old tuna sandwich. I've also made this while on a diet. I would use the pie crust (looking for the one lowest in calories and fat...a challenge to be sure!), and instead of regular cheese I would use non-fat cheese. It is good for a little variety in "diet" food. **By the way--the best non-fat cheese I have ever found is put out by Lifeline, they have different varieties and they don't taste anything like plastic at all!!! I have found this cheese only in the health food stores. Tuna Salad Pie 6 servings 1 Pie Crust 6 oz. (1 1/2 cups) shredded extra sharp cheddar cheese 1--6 1/2 oz. can tuna, drained and flaked 1 cup thin celery slices 1 cup shredded carrot 2 TB finely chopped onion 3/4 tsp. dill weed Bake the pie crust at 350 degrees for 5 min. Combine 1 cup cheese and remaining ingredients (you'll need a medium to large bowl). Spoon into pie crust. Bake at 350 degrees for about 25 minutes. Top with remaining cheese; continue baking until melted. Hope you enjoy it!  |
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