Recipe: Tuna and Herb Pie
Tuna and Herb Pie
I had to work both days this weekend, so this recipe was a perfect dinner dish. Before I went to work, I completed all of the preparation steps except pour the milk mixture over the bread and canned salmon (didn’t have tuna). About 30 minutes before I came home from work, I had my wife pop this dish in the oven and right after I got home – voila!!
I made this dish without yogurt because I didn’t have any around. In addition to the dill, I also mixed both salt, garlic powder black and white pepper and a little turmeric in the tuna mixture instead of sprinkling it on top (Sorry, didn’t measure–just added a bit of each). Everyone in the family liked this recipe and it was sooo easy to make. Thanks for helping me with dinner tonight! Regards, Cookin’ Dad
8 slices whole meal bread, crusts removed
3/4 cup milk
1/2 cup natural yogurt
1 tablespoon lemon juice
Freshly ground black pepper to taste
15 oz canned tuna, drained and flaked
1/2 cup grated Cheddar cheese
2 shallots, finely chopped
1 tablespoon chopped fresh dill (optional)
Line the base of a shallow nonstick 7 x 11-inch slab tin with bread slices.
Whisk together eggs, milk, yogurt, juice and pepper.
Spread tuna over bread base. Sprinkle with cheese, shallots and dill. Carefully pour egg mixture over tuna.
Bake at 350 degrees F for 25-30 minutes or until filling is set. Cut into squares or fingers. Serve either hot or cold.
NOTE: This dish is great for picnics, school lunches and is a great alternative to quiche – use low-fat alternatives for milk, yogurt and cheese if you like. Salmon may be used in place of the tuna if you prefer.