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August 7, 2009, Newsletter Issue #127: Tuna Pot Pie
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Tip of the Week
Everyone loves a pot pie. Here is a tasty and easy-to-prepare recipe for anyone. After seeing how good it is, you will be putting in your favorite tuna recipes file.
1 14-ounce can tuna, chunk light variety
or
1 pound fresh tuna fillet, cooked and flaked
1 can mushroom soup
2 pie crusts, found in the chilled section of your grocery store
1 small onion, chopped
1 egg, beaten
1 large carrot, peeled and cubed
1 large potato, peeled and cubed
1 cup mushrooms, cleaned and chopped
1 cup fresh broccoli, chopped
1 can evaporated milk, not sweetened
or
1 cup pureed tofu
1 t garlic powder or 1 garlic clove, minced
1 t Italian seasoning
1 t basil, dried
Preheat oven to 350. Prepare 9” pie pan by placing one pie crust in it. Bring crust up to end of sides.
Combine all remaining ingredients in a large mixing bowl.
Pour tuna mixture into pie pan.
Place other pie crust onto top.
Pinch edges to seal.
Place cuts into top of crust for air to escape.
Bake in oven for 45 minutes, until crust is brown and filling is bubbling.
Serve warm.
This tuna casserole (yes, tuna pot pies can be considered a casserole) goes great with a fresh greens salad. Store leftovers in an airtight container in refrigerator. Or, cover remaining pot pie with foil and store in refrigerator.
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