Tuna Pot Pie
|This nutritious tuna recipe is a refreshing change from your usual tuna casserole. You can substitute any veggies you have on hand, and use your handy biscuit mix from the linked recipe.|
1 can tuna (6 ½ oz) (other seafood can be added as well, but defrost shrimp first and place atop cheese to avoid sogginess)
1/3 cup thinly sliced celery, chopped asparagus, shredded spinach, mushrooms, peppers, etc.
2 cups shredded cheddar cheese (8 oz) (or mozzarella with parmesan)
1/4 cup thinly sliced green onions, shallots, chives, etc.
1 ½ cup milk (may be reduced or omitted for dry effect)
1 cup biscuit mix
½ tsp lemon zest
1 tsp lemon juice
1/8 tsp pepper
1 clove garlic, minced (optional)
thyme to taste
Heat oven to 350° F.
Grease 10" pie plate. Layer tuna, veggies, and cheese in plate; sprinkle with thyme and freshly ground pepper.
Beat remaining ingredients 15 seconds in blender on high or 1 minute with hand beater; a whisk works fine. Pour into plate.
Bake until golden brown and knife inserted in centre comes out clean, about 40 minutes. Cool 5 minutes before serving.