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

1. Preheat the oven to a moderate 180 degrees C.
2. Tear the bread up into pieces, pour over the milk and allow it to soak.
3. After chopping the onions, green pepper and parsley (reserving some parsley for later) and place in a big bowl.
4. Add the eggs and all but 1 cup of the grated cheese.
5. 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.
6. Season well with salt and pepper and stir well.
7. Pour into a prepared pie dish(es) and sprinkle over the reserved cheese, parsley and some paprika.
8. Bake for 45 minutes until a knife inserted into the middle comes out clean.
9. 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!

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