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Tuna Crunch Pie

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  Sifted flour 1 1⁄2 Cup (24 tbs) (Pillsbury's Best Flour - Regular Or Instant Blending)
  Shredded cheddar cheese 1 Cup (16 tbs)
  Salt 1 Teaspoon
  Paprika 1 Teaspoon
  Butter 1⁄2 Cup (8 tbs) (Land O'Lakes)
  Finely chopped diamond walnuts 1⁄2 Cup (8 tbs)
  Canned tuna 14 Ounce, drained, flaked (2 7 Ounce Cans)
  Eggs 3
  Dairy sour cream 1 Cup (16 tbs)
  Shredded cheddar cheese/Cheddar cheese 1⁄2 Cup (8 tbs)
  Mayonnaise 1⁄4 Cup (4 tbs)
  Chopped pimiento 2 Tablespoon
  Grated onion 1 Teaspoon
  Dill seed/Dill weed 1⁄4 Teaspoon
  Hot pepper sauce 2 Drop

Combine in large mixing bowl flour, Cheddar cheese, salt and paprika.
Cut in butter until mixture resembles coarse crumbs.
Stir in walnuts.
Reserve 1 cup mixture for topping.
Press remaining mixture onto bottom and sides of well-greased 10-inch piepan.
Place tuna in pan.
Beat eggs until light and fluffy.
Blend in remaining ingredients.
Pour over tuna.
Sprinkle with reserved crumb mixture.
Bake at 400° for 35 to 40 minutes until golden brown.
Cool 10 minutes before serving.

Recipe Summary

Main Dish

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Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4354 Calories from Fat 2809

% Daily Value*

Total Fat 316 g486.8%

Saturated Fat 138.2 g690.9%

Trans Fat 0 g

Cholesterol 1288.3 mg429.4%

Sodium 5104.4 mg212.7%

Total Carbohydrates 163 g54.3%

Dietary Fiber 12.9 g51.5%

Sugars 11.3 g

Protein 206 g411.2%

Vitamin A 220.6% Vitamin C 52.9%

Calcium 171.5% Iron 116.5%

*Based on a 2000 Calorie diet

Tuna Crunch Pie Recipe