|Pastry||1 (For Single Crust 9 Inch Pie)|
|Butter/Margarine||2 Tablespoon, room temperature|
|Chunk style tuna/1 can||6 1⁄2 Ounce, drained|
|Green onions||1⁄3 Cup (5.33 tbs), thinly sliced|
|Celery||1⁄3 Cup (5.33 tbs), thinly sliced|
|Chopped dry roasted peanuts||1⁄3 Cup (5.33 tbs)|
|Sour cream||1⁄3 Cup (5.33 tbs)|
|Lemon juice||1 Teaspoon|
|Dill weed||1⁄2 Teaspoon|
|Red bell peppers/Green bell pepper||1 , seeded and cut in rings|
|Dill pickle slice||1⁄2 Cup (8 tbs)|
Prepare your favorite pie pastry or use a packaged mix.
Roll out dough on a lightly floured board into a 12-inch circle.
Spread evenly with butter.
Combine tuna, onion, celery, peanuts, sour cream, lemon juice, and dill weed; spread mixture over half the dough to about 1 inch from edge.
Fold unfilled half over the tuna mixture and crimp edges with tines of a fork to seal in filling.
With a wide spatula, transfer to an ungreased baking sheet; slash top in 2 or 3 places.
Bake in a 425° oven, uncovered, for about 20 minutes or until golden brown.
Remove to serving platter; garnish with pepper rings and dill pickles.
Serve at once.