This classic Tuna Fish Pie offers a comforting, home-style meal that is perfect for family dinners. The filling features tender tuna blended with sautéed onions and bell peppers in a smooth, creamy milk sauce seasoned with lemon juice for a bright finish. Topped with savory, homemade cheese rolls made with cheddar and pimiento, this dish bakes to a golden perfection. ItâÂÂs an economical yet satisfying main course that transforms simple pantry staples into a hearty, flavorful experience. Ideal for weeknights when you want something warm and filling without spending hours in the kitchen.
Tuna Fish Pie
Description
This classic Tuna Fish Pie offers a comforting, home-style meal that is perfect for family dinners. The filling features tender tuna blended with saut&# 195;©ed onions and bell peppers in a smooth, creamy milk sauce seasoned with lemon juice for a bright finish. Topped with savory, homemade cheese rolls made with cheddar and pimiento, this dish bakes to a golden perfection. ItâÂÂs an economical yet satisfying main course that transforms simple pantry staples into a hearty, flavorful experience. Ideal for weeknights when you want something warm and filling without spending hours in the kitchen.Ingredients
Directions
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Preheat your oven to 400ðF (200ðC).
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In a medium saucepan, melt the butter over low heat.
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Add the chopped onion and bell pepper to the saucepan. Cook gently until soft and translucent.
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Sprinkle the flour over the vegetables and stir continuously to blend well, cooking for about one minute to remove the raw flour taste.
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Slowly add the milk, stirring constantly to prevent lumps, until the sauce becomes thick and smooth.
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Stir in the salt, lemon juice, and drained tuna. Mix well to combine.
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Pour the tuna mixture into a buttered 7x11 inch baking dish.
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While the filling cooks, prepare the cheese rolls by sifting 1 1/2 cups flour, 3 tsp baking powder, 1/2 tsp salt, and 1/8 tsp pepper into a mixing bowl.
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Add 2 tbsp shortening to the dry ingredients and mix with a fork until crumbly.
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Add 1/2 cup milk to form a soft dough. Knead lightly on a floured board until smooth.
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Roll out the dough into an 8x12 inch rectangle.
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Sprinkle 3/4 cup shredded cheddar cheese and the chopped/drained pimiento over the dough.
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Roll the dough up tightly like a jelly roll.
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Slice the roll into 1-inch thick slices.
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Arrange the cheese roll slices on top of the tuna mixture in the baking dish, ring side up.
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Bake in the preheated oven for 12-15 minutes, or until the topping is golden brown.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 233.5kcal
- % Daily Value *
- Total Fat 12.0g19%
- Saturated Fat 6.8g34%
- Cholesterol 37.4mg13%
- Sodium 2563.9mg107%
- Total Carbohydrate 19.1g7%
- Dietary Fiber 2.0g8%
- Sugars 8.1g
- Protein 12.4g25%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Note: The original ingredient list for the filling only specifies "1 Oz can tuna," which is likely a typo for a standard 5-6 oz can or larger, given the yield of 12 servings. Adjust tuna quantity to taste.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
Substitutions: You can use leftover mashed potatoes as a topping instead of making cheese rolls for a quicker version.
