Baked Tuna Pie
Submitted by supernana812
Flaky tuna and broccoli pie in a homemade cornmeal crust with creamy Parmesan filling seasoned with dill. A budget-friendly dinner that feeds six from pantry staples.
YIELD
6 servingsPREP
20 minCOOK
50 minREADY
70 minThis is the kind of recipe that proves you don’t need a fancy grocery run to put a real meal on the table.
A simple cornmeal crust (slightly gritty, slightly sweet, all good) cradles a filling of flaked tuna, chopped broccoli, evaporated milk, Parmesan, and a whisper of dill.
It bakes up like a savory custard pie, firm enough to slice but creamy in the middle.
Pantry tuna, frozen broccoli, and a can of evaporated milk. That’s the backbone of this dinner, and it feeds six comfortably.
Variations
- Use canned salmon instead of tuna for a richer, more pronounced fish flavor.
- Swap broccoli for frozen spinach (squeezed dry) or chopped asparagus.
- Add a handful of shredded Swiss or Gruyere to the filling for extra richness.
Pro Tips
- Pat the thawed broccoli dry between paper towels. Excess moisture makes the filling watery and prevents the custard from setting properly.
- The cornmeal in the crust gives it a slightly rustic texture that pairs well with the creamy filling. Don’t substitute all flour or you’ll lose that contrast.
- Let the pie rest a full 10 minutes after baking. It needs time to set, or your slices will be runny.
- A squeeze of fresh lemon over each slice brightens every bite.
Ingredients
Directions
Heat oven to 350℉ (180℃). Combine flour, corn meal and ¼ teaspoon salt. Cut in shortening until mixture resembles coarse crumbs. Add water, 1 tablespoon at a time, stirring lightly with fork until mixture forms a ball. On lightly floured surface, roll out pastry to form 12-inch circle. Fit loosely into 9-inch glass pie plate; trim. Turn edges under; flute.
Place broccoli between layers of paper towels. Pat gently to absorb excess water. Combine broccoli, remaining ½ teaspoon salt and remaining ingredients; mix well. Pour mixture into pastry shell.
Bake 50 to 55 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving. Serve with lemon wedges, if desired.
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