Piece of Pie: Tuna Casserole


Bookmark this recipe for an easy and delicious savory pie recipe that’s perfect for picnics, school or office lunch, or a cute appetizer.

Preparation Time: 15 minutes
Baking Time: 20 to 25 minutes
Serves 2

1 can tuna flakes in oil, drained
1 tablespoon vegetable oil
20 grams onion, chopped
30 grams carrots, blanched and chopped
20 grams green peas, blanched
1 pinch ground black pepper
10 grams Quickmelt cheese

1 Drain 1 can of tuna.
2 Sauté onion, carrots, and green peas.
3 Add drained tuna. Season with salt and pepper.
4 Scoop 2 heaping tablespoons of sautéed tuna in a pie crust (refer to Pie Crust recipe below). Top with cheese.
5 Bake for 20 to 25 minutes, at 350º F.

Preparation Time: 15 minutes
Baking Time: 30 minutes
Makes approximately 2 pie bases and 2 4-inch pie crusts

1 ¼ cup all-purpose flour
¾ teaspoon salt
3 tablespoons unsalted butter,
chilled and cubed
½ cup shortening, chilled and cubed
½ cup ice water

1 In a food processor, briefly pulse flour and salt. Add butter and shortening; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining.
2 Sprinkle with 2 tablespoons ice water. Add remaining ice water, 1 tablespoon at a time. Pulse until dough is crumbly but holds together when squeezed. Do not overmix.
3 Turn dough out onto a large piece of plastic wrap. Fold plastic over dough; press to shape into a 1-inch-thick disk. Refrigerate until firm for at least 1 hour or up to 3 days.
4 To use: on a floured piece of parchment paper, roll dough with a floured rolling pin and lay it on the pie pan. Make sure to tuck in all the edges to maximize space and avoid air pockets that can cause holes.
6 Bake the crust in the oven till golden brown.

Recipe by Chef Edward Bugia

This recipe was originally published in the August-September 2015 issue of Breakfast Magazine.