Crustless Tuna Pie
If there is one recipe that truly brings back the greatest memories, it's this one. A favourite made in big quantities by my mom. Usually with the idea that we freeze one for later, but this pie is even better cold the next day so the 2 pies are gone almost as soon as they are baked. Hubby used to refuse to eat anything with warm tuna in, I assume he had a bad experience as a child, but after stealing a bite of mine we had a tuna pie war on our hands! Now we have to make 2 pies at all times! Thank goodness it's so easy. This makes 2 pies depending on the size of your pan or tart tin you use. We use La Creuset pie bowls in the pictures. 20 slices white bread 8 cans tuna drained 800ml full cream milk 2 onions, diced 1 large or 2 small green peppers, diced 6 eggs 500g cheddar cheese, grated 1 packet/30g fresh flat leave parsley, chopped finely Salt and pepper Paprika Preheat the oven to a moderate 180 degrees C. Tear the bread up into pieces, pour