|Pastry||1 (For 8 Or 9 Inch 2 Crust Pie)|
|Canned tuna fish||8 Ounce|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Sliced mushrooms||3 Ounce|
|Cream of mushroom soup||1 Can (10 oz)|
|Grated parmesan cheese||2 Tablespoon|
|Lemon juice||2 Teaspoon|
|Finely chopped parsley||1 Teaspoon|
|Celery seed||1⁄8 Teaspoon|
|Hard boiled eggs||6|
Line 8- or 9-inch pie plate with half the pastry.
Drain oil from tuna; put 1 tablespoon into saute pan.
Add onion; saute until transparent.
Add mushrooms; cook until onion and mushrooms begin to color.
Add soup; stir until smooth.
Remove from heat.
Add cheese, lemon juice, and flavorings.
Arrange flaked fish and eggs in pastry shell.
Pour sauce over; cover with remaining pastry.
Crimp edges; make 1 or 2 slits in top to allow steam to escape.
Bake in preheated 450Â°F oven 10 minutes.
Reduce heat to 350Â°F; bake 30 to 35 minutes, until pastry is well browned.