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Spicy Tuna Pie

Microwave.Lady's picture
  Butter/Margarine 2 Tablespoon
  Chopped onion 3 Tablespoon
  All purpose flour 2 Tablespoon
  Celery salt 1⁄4 Teaspoon
  Chicken broth 1⁄3 Cup (5.33 tbs)
  Milk 1⁄3 Cup (5.33 tbs)
  Dairy sour cream 1⁄3 Cup (5.33 tbs)
  Canned tuna 6 1⁄2 Ounce, drained, flaked (1 Can)
  Frozen peas and carrots 1⁄2 Cup (8 tbs), cooked, drained
  Chopped pimento 1 Tablespoon
  Packaged instant mashed potato buds 2 Ounce (2 Servings)
  Egg yolk 1
  Herb-seasoned stuffing mix 1⁄2 Cup (8 tbs)
  Paprika To Taste

1. In a deep 1 1/2 quart casserole with lid, combine butter or margarine and onion. Microwave at 100% (high) 2 minutes or until tender.
2. Stir in flour and celery salt. Microwave at 100% (high) 30 seconds. Whisk in broth and milk. Microwave at 100% (high) 2 to 2-1/4 minutes or until thickened and bubbly; stir every 45 seconds. Mixture should be thick and smooth.
3. Place sour cream in a small bowl. Gradually stir half the hot sauce into sour cream. Stir mixture into remaining hot sauce in casserole. Fold in tuna, peas and carrots, and pimento. Cover and microwave at 100% (high) 3-1/2 to 4 minutes or until heated through; stir after 2 minutes. Cover and set aside.
4. Prepare instant mashed potatoes. Beat egg yolk into potatoes; fold in stuffing mix. Spoon potato mixture into a 7-inch pie plate.
5. Using the back of a spoon, form potatoes into a crust, building up edge above rim of pie plate. Sprinkle with paprika. Spoon tuna mixture into crust. Cover with vented plastic wrap. Microwave at 100% (high) 2-1/2 to 3 minutes or until heated through; give dish a half turn after 1-1/2 minutes. Let stand, covered, 5 minutes. Garnish as desired.

Recipe Summary

Side Dish

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Spicy Tuna Pie Recipe