Impossible Tuna Melt Pie

The “impossible” in the name comes from the Bisquick trick. You don’t make a crust. You blend baking mix with eggs and milk, pour it over tuna and cheese, and as it bakes the batter sinks to the bottom and forms its own soft, biscuit-like crust underneath. It’s part quiche, part tuna melt, and entirely weeknight friendly.

Browned onions are the foundation. Cooking them low and slow in butter until they’re light brown brings out a sweetness that pairs with the sharp cheddar cheese spread and salty tuna in all the right ways. They go into the pie plate first, then the tuna and most of the cheese get layered on top before the batter goes in.

The remaining cheese goes on top during the last 5 to 8 minutes of baking, melting into a golden, bubbly cap that gives this the tuna melt finish the name promises.

Kitchen Tips

• Brown the onions slowly over low heat. Rushing them on high heat will burn the edges before the centers soften
• Blend the batter until smooth. Lumps of baking mix will create dense spots in the crust layer
• Don’t add the final cheese until the last 5 to 8 minutes. Adding it too early means it overcooks and gets greasy
• Let the pie rest 5 minutes after baking for cleaner slices. The custard needs a moment to set

Variations

• Use canned salmon instead of tuna for a richer, more robust flavor
• Add diced green bell pepper or celery to the onion mixture for extra crunch
• Swap sharp cheddar for Swiss cheese for a more traditional tuna melt experience