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 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.
- 20 slices white bread
- 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
- Preheat the oven to a moderate 180 degrees C.
- Tear the bread up into pieces, pour over the milk and allow it to soak.
- After chopping the onions, green pepper and parsley (reserving some parsley for later) and place in a big bowl.
- Add the eggs and all but 1 cup of the grated cheese.
- Add the tuna and bread with the milk. If it's too runny add a couple of extra slices of bread. It should be the consistency of porridge.
- Season well with salt and pepper and stir well.
- Pour into a prepared pie dish and sprinkle over the reserved cheese, parsley and some paprika.
- Bake for 45 minutes until a knife inserted into the middle comes out clean.
- Eat while warm or enjoy the next day cold.
I hope this quick recipe brings as much joy to you and your family as it has for me and mine!