Vegetable Tuna Pie



To make pastry:
1-3/4 cups all-purpose flour
1 tsp. salt
1/4 cup butter
1 eggyolk, beaten
3-5 tbsps. cold water

To make filling:
3 (180 gms.) cans century tuna flakes in vegetable oil
225 gms. mustard leaves, washed & chopped
1 med. onion, chopped
1-1/2 tbsps. butter
1 cup canned beans
1 cup cream style corn
1 tbsp. parsley, chopped
1 can jolly button mushroom, drained & sliced
1 tsp. salt
1 tbsp. tomato sauce
60 gms. cheesemelt, grated
1 egg



Step 1

Pastry procedure: Preheat oven to 425ºF. Sift flour and salt into a bowl and work in butter until mixture resembles fine crumbs. Stir in eggyolk and enough water to form a soft dough. Knead dough on lightly floured board. Roll out to fit a 9"-pan with removable bottom, trimming to fit. Prick base of pastry and bake blind for 10 minutes. Set aside to cool.

Step 2

Filling procedure: Sauté mustard leaves and onions in butter over low heat for 2 minutes. Squeeze out excess liquid. Layer tuna, mustard leaves, beans, corn, parsley and mushroom on prepared crust. Combine salt, tomato sauce, cheese and egg. Place over the filling. Sprinkle with paprika then return to oven and bake for 30 minutes at 350ºF. Cool in pan before slicing.

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