| Cuisine: American | Type: Tart | Serves: 8 |
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Source:
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Penzey's Spice Catalog |
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Attributes:
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Quick and Easy |
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Comments:
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Serving Suggestions:
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Ingredients:
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1-1/2 cups all-purpose flour 1-1/2 cups grated Cheddar cheese, divided 1 tsp. salt 1 tsp. Hungarian sweet paprika 1/2 cup butter (1 stick) 2 6 oz. cans of tuna packed in water, drained 3 eggs 1 cup sour cream 1/4 cup mayonnaise 2 tbs. red bell pepper, chopped 1 small onion, chopped fine 1/4 tsp. dill weed |
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Instructions:
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1. Preheat oven to 400°F. Butter a 10", deep-dish pie pan and set aside. 2. In a medium bowl, combine the flour, 1 cup of cheese, salt and paprika. Cut the butter into small chunks and mix or rub with your fingers until coarse crumbs are formed. Reserve 1 cup of the mixture. 3. Press the rest of the crust mixture onto the bottom and sides of the pie pan. 4. Arrange the drained tuna in the pie crust. 5. Beat eggs with a mixer until they are light and fluffy. Stir in the sour cream, the remaining 1/2 cup cheese, mayonnaise, red bell pepper, onion and dill weed. 6. Pour over the tuna and sprinkle with the reserved crust mixture. 7. Bake for 35 to 40 minutes. Let stand 15 minutes before serving. |
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Related recipes:
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None |
2003-02-12