|Canned green peas||1 Pound (1 Can)|
|Canned whole kernel corn||16 Ounce (1 Can)|
|Condensed vegetable soup||10 3⁄4 Ounce (1 Can)|
|Evaporated milk||3⁄4 Can (7.5 oz) (Or 1 Small)|
|Canned tuna||14 Ounce, drained and broken into chunks (Two 7 Ounce Cans Each)|
|Canned pimientos||4 Ounce, drained and diced (1 Can)|
|Instant minced onion||2 Teaspoon|
|Piecrust mix||6 Ounce (1 Package)|
1) Preheat oven to temperature of 400 degrees.
2) Into a medium-sized saucepan, drain the liquid from the corn and peas. Add the soup and evaporated milk and stir well. Heat till the mixture starts to boil.
3) In a shallow 8-cup baking dish, combine together the tuna, peas, pimientos and onion and pour the boiling soup mixture all over. Stir well to mix.
4) Bake in preheated oven for 20 to 25 minutes, or till the preparation is bubbly hot.
5) In the meantime, prepare and bake the pastry topping. As per the directions on the label, make the piecrust and place it on a lightly floured cookie sheet on a damp towel, so that there is no slipping. Roll out to form a shape which is about an inch smaller than the baking dish’s top.
6) Evenly trim the edges or, in order to make a fish design, cut around a fish shape, a plate or cardboard. Make shallow curved cuts to mark the ‘scales’. This can be easily done by holding a sharp-point knife on a slant.
7) Bake in the oven set at 400 degrees for 12 to 15 minutes or till the pastry is golden-brown in color.
8) Slide the cooked pastry on top of the bubbling tuna mixture. To make the eye, use a pea, parsley sprig and or pimiento.
9) Serve hot.