“I refuse to believe that trading recipes is silly.
Tuna fish casserole is at least as real as
corporate stock.”


Barbara Grizzuti Harrison

 

This quickly made and easy ‘pie’ with its crushed crisp ‘pastry’ goes very well with deseeded green pepper, cut into strips, and fried in hot olive oil with smoked salt. If you need more carbohydrate it also goes well with baked potatoes.

 

Recipe for tuna pie with ‘crisp’ pastry

 

for four

  • 1 x 200g/8 oz tin tuna chunks in oil (preferably olive)
  • 260g/9 oz tin sweetcorn
  • 150g/5 oz frozen peas
  • 295g Campbell’s condensed cream of chicken soup
  • ½ tsp curry powder
  • salt and pepper
  • 400g tin of plum tomatoes (Lidl is best – see larder for an explanation as to why)
  • ¾ cup/85g/4 oz grated cheese
  • 150g/5 oz pack of good quality crisps – Tyrell’s smoked paprika would be good

 

  1. preheat the oven to 180° (use aga baking oven)
  2. pour the drained tuna, sweetcorn, peas , curry powder and the soup into an oven proof casserole dish and stir
  3. break up the tomatoes with a fork and cover the tuna mixture
  4. break up the crisps by putting in a plastic freezer bag and attacking with a rolling pin
  5. mix in (in the bag to save washing up) the grated cheddar (or whatever cheese you might be needing to use up)
  6. cover with the crisp mixture and cook for half an hour

 

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