Tuna Crunch Pie

Tuna Crunch Pie


Serving Size : 6


1 1/2 cups flour -- (375 mL)
1 cup shredded cheddar cheese -- (250 mL)
1 teaspoon salt -- (5 mL)
1 teaspoon paprika -- (5 mL)
1/2 cup butter -- (125 mL)
1/2 cup finely chopped walnuts -- (125 mL)
14 ounces canned tuna -- drained and flaked [two 7-ounce cans]
3 eggs
1 cup dairy sour cream -- (250 mL)
1/2 cup shredded Swiss cheese -(125 mL)or shredded Cheddar cheese
1/4 cup mayonnaise -- (60 mL)
2 tablespoons chopped pimiento -- (30 mL)
1 teaspoon grated onion -- (5 mL)
1/4 teaspoon dill seed -- (1 mL) or dill weed
2 drops Tabasco

In a large mixing bowl combine the flour, Cheddar cheese, salt and paprika.


Cut in the butter until the mixture resembles coarse crumbs. Stir in the walnuts. Reserve 1 cup (250 mL) of the mixture for topping. Press the remaining mixture onto the bottom and sides of a well-greased 10-inch (25- cm) pie pan. (An 8-inch [20-cm] square pan may also be used.)

Place the tuna into the pan.

Beat the eggs until light and fluffy. Blend in the remaining ingredients and pour the mixture over the tuna. Sprinkle with the reserved cheese mixture.

Bake at 400F (200C/Gas 6) for 35 to 40 minutes until golden brown. Cool for 10 minutes before serving.

Makes 6 servings.
try with salmon