A few nights ago, my sous chef and I were on our own for dinner…so we chose to feature an ingredient that my wife isn’t too wild about so that we could get our fix without negatively impacting her! We picked canned Tuna! Normally, we use fresh tuna steaks, but canned is best for a tuna casserole, which is the dish we were craving. Anyway, having gotten a late start to Savory Pie season this year, we figured exclude the traditional noodles form our casserole filling and serve the mixture in a pie dough! It worked like a charm…the buttery notes of the pie dough complemented the earthy filling very nicely. While we made personal sized pies, we think that if you were to use a premade mini Tartlet Shell, this recipe could easily be converted into a fantastic hors d’oeuvre!
We served our pies with a spinach and kale side salad! That said, this would also go very nicely with Roasted Asparagus!
Time: 60 Minutes
- Pie Dough. Use store bought or Make Your Own!
- Canned Tuna
- Black Pepper
- 2 Tablespoons of Butter
- 1 Tablespoon of Flour
- 1 Cup of Milk
- Shredded Cheddar Cheese
- Prep your Pie Dough if making fresh. Then, wrap in plastic wrap, and set aside.
- Preheat your oven to 350 degrees F.
- Peel and dice your carrots and onion.
- Melt a tablespoon of butter in a pan, and add your carrots and onions until the carrots begin to soften. Then, add in your peas, and stir to combine as they cook.
- Open your tuna can(s), and drain excess water.
- In a larger pan, Make a Roux by melting a tablespoon of butter, and then whisking it with a tablespoon of flour to combine. Then, pour in your milk while whisking, and finally melt in your cheese.
- Pour your cooked vegetables into your roux, and then add your tuna as well. Stir to combine and let your cheesy sauce coat your ingredients.
- Roll your pie crusts, and arrange them in your pie dish(es).
- Scoop your tuna casserole filling into your pie crusts.
- Bake for 35 minutes.
- Plate, devour, and enjoy!