EASY WEEKNIGHT TUNA POT PIE
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Melt the butter in a saucepan over medium heat. Add onions and cook until soft and translucent. Mix in the tuna and frozen vegetables, stirring often until the vegetables are heated through, 5 to 10 minutes. Stir in the cream of mushroom soup. Pour the tuna mixture into a 9 inch pie dish and sprinkle with shredded cheese.
- Unroll and separate the crescent rolls. Lay each crescent roll on top of the tuna mixture with the point facing inward, the rolls may overlap slightly. Bake until crescent rolls are golden brown and mixture is bubbly, 11 to 13 minutes. Let the pie sit for 5 to 10 minutes before cutting and serving.
Nutrition Facts : Calories 265.6 calories, Carbohydrate 19.3 g, Cholesterol 26.1 mg, Fat 14.4 g, Fiber 1.5 g, Protein 14.1 g, SaturatedFat 5.8 g, Sodium 572.5 mg, Sugar 3 g
LIGHT VEGGIE AND TUNA PIE
My daughter loves tuna...mainly in a tuna sandwich or my tuna macaroni salad. But, sometimes I like to serve it in a main course. I checked with the good folks at "Chicken of the Sea" and came up with this recipe that was a winner with my whole family! (Cook time does not include time if using microwave)
Provided by SilentCricket
Categories Savory Pies
Time 50m
Yield 1 8inch pie, 4-8 serving(s)
Number Of Ingredients 11
Steps:
- In mixing bowl, combine egg, mayonnaise, seasonings, onion, and green pepper.
- Stir in bread crumbs.
- Mix in tuna.
- Press gently into 8-inch pie plate, using the back of a spoon.
- Shape to fit as a pastry shell.
- Toss vegetables with 1/4 cup cheese.
- Turn into shell.
- Sprinkle remaining 1/4 cup cheese over vegetables.
- Bake in preheated 325 oven 20-25 minutes.
- Or MICROWAVE on HIGH 3-4 minutes or until edges become firm.
TOMATO AND TUNA PIE
This is a good weekend brunch or a nice light meal during the week. Easy to prepare. Salmon could be used also.
Provided by Tebo3759
Categories Lunch/Snacks
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Sprinkle tuna, tomato and cheese evenly in a buttered pie plate.
- Blend the remaining ingredients on high for 15 seconds.
- Pour over mixture in pie plate.
- Bake 30 to 35 at 400 F.
- Let stand 10 minutes before serving.
RICE AND TUNA PIE
Make and share this Rice and Tuna Pie recipe from Food.com.
Provided by Sueie
Categories Tuna
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Shell: Combine 2 cups rice, melted butter, 1 tablespoon onion, mjarjoram and beaten egg.
- Press into bottom and sides of lightly buttered pie dish.
- Filling: Layer can of drained and flaked tuna evenly over rice shell.
- Combine 3 beaten eggs, milk,grated cheese, onion and marjoram.
- Pour over tuna.
- Bake in moderate over for 50- 55 minutes or until knife comes out clean when inserted in centre.
TUNA AND/OR VEGETABLE POT PIE
This is a versatile recipe that can be made with tuna or not for a vegetarian pie. IMHO, the crust rivals Marie Callendars pot pies! And if you happen to have leftovers, just slice a wedge and microwave it a couple of minutes...it's just as good as the first day.
Provided by D7591
Categories Savory Pies
Time 1h45m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 425 degrees F.
- Make crust first.
- In a large bowl, mix flour and salt thoroughly.
- Add shortening and cover with flour.
- Using 2 butter knives or pastry cutter (I've also used a waffle-bottom potato masher with excellent results) cut up shortening into flour until it resembles chunky cornmeal.
- Create well in center and sparingly add ice cold water to mixture stirring with spatula gently between pourings.
- Do this only until dough starts to form a loose ball.
- It may not be necessary to use all of the water.
- Turn dough out onto a large piece of wax paper or plastic wrap and form ball using the paper or wrap to do so and fold closed.
- Place in coldest part of refrigerator until ready to use (at least 15 minutes).
- Mix all filling ingredients well, except tuna.
- Flake tuna with fork into chunks of various sizes, the largest being bite-size and stir into filling mixture.
- *If you wish to omit the tuna for a vegetarian pie, substitute 1 large potato, peeled, cubed and par-boiled for 10 minutes.
- Take dough out of frige.
- On a well-floured board knead gently 4-5 times until the dough holds together nicely and looks marbleized.
- Cut dough in half and roll out 1 half at a time about 3/4" bigger than the pie dish.
- The key to a flaky crust is to handle it as little as possible.
- Put bottom half in dish, then filling, then cover with top half.
- Crimp edges together using your fingers and make ventilation holes in center using a fork.
- Brush top of crust and edges with egg wash (1 egg and 2 tbs water whisked together).
- Bake in oven at 425F for 15 minutes, then reduce heat to 375F and bake another 45 minutes or until crust is golden brown.
- Check every 15 minutes.
- If edges start to brown too much cover them with foil.
- Cool 10 minutes before serving.
Nutrition Facts : Calories 654.7, Fat 42.1, SaturatedFat 16.4, Cholesterol 86.2, Sodium 1174.2, Carbohydrate 44.5, Fiber 1.5, Sugar 1.1, Protein 23
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