Serves: 4
Prep: 25 min
Bake: 35 min
INGREDIENTS:
1 tablespoon extra-virgin olive oil
1 large onion, finely chopped
6 ounces mushrooms, chopped
Four 5-ounce cans tuna, drained
2 tablespoons mayonnaise
6 ounces cheddar cheese, shredded (about 1 1/2 cups)
3/4 cup milk
3 eggs, lightly beaten
1/4 cup flour
2 tablespoons butter, melted
DIRECTIONS:
1. Preheat the oven to 450 degrees. In a large skillet, heat the olive oil over medium-high heat. Add the onion and cook, stirring often, until softened, about 5 minutes. Add the mushrooms and cook, stirring occasionally, until they've released and absorbed most of their juices, about 5 minutes.
2. In a large bowl, combine the tuna and mayonnaise, breaking up the tuna. Stir in the onion-mushroom mixture, then stir in two-thirds of the cheese.
3. In a small bowl, whisk together the milk, eggs, flour, and butter; stir into the tuna mixture. Transfer to a 10 inch deep-dish pie pan and bake until browned, about 35 minutes. Top with the remaining cheese and broil until the cheese has melted.
TIP: Wrap the baked pie in foil and freeze. To serve, thaw in the refrigerator, then bake in a 350 degree oven for 20 minutes or until warmed through.
Courtesy: Rachael Ray
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