Spicy Tuna Melt Pie

by Erin, The $5 Dinner Mom on December 1, 2010

When I first heard this title, I was skeptical.

When I decided to try to make it, I was still skeptical.

When I put the dish together, the skepticism remained. I baked it anyways.

And I’m glad I did, because when I took a bite, all my skeptical thoughts were washed away.

I was expecting it to be “over-tuna-y.” It was not.

I was expecting it to be too bland (yes, despite the hot sauce). It was not.

I was expecting the boys to take a bite and leave it be. They did not.

Now that I’ve pleaded it’s case, here’s the recipe…

Spicy Tuna Melt Pie

Adapted from Rachael Ray’s Tuna Melt Pie

Ingredients

  • 1 tsp olive oil ($.03)
  • 1 cup chopped onion ($.30)
  • 1 6 oz can mushrooms, drained ($.99)
  • 1 4 oz can green chilies ($.59)
  • 3 6 oz. cans tuna, drained ($1.50)  
  • 3 Tbsp mayonnaise ($.05)
  • 1 cup shredded cheddar choose ($.67)  
  • 1 cup milk ($.10)
  • 3 eggs ($.30)
  • 1/3 cup flour ($.08)
  • 2 Tbsp butter, melted ($.20)
  • 1-2 Tbsp hot sauce ($.20) Optional
  • 1 15 oz. can corn ($.50)

Directions

  • Preheat the oven to 450°. Lightly grease a quiche plate, pie plate or 9 inch cake pan with non-stick cooking spray.
  • In a large skillet, heat the olive oil  and add the onion and green pepper.  Saute for a few minutes, until softened. Add the mushrooms and green chilies cook for about 5 minutes.
  • In a large bowl, combine the tuna and mayonnaise, breaking up the tuna. Stir in the sauteed veggie mixture, then stir in shredded cheese.
  • In a small bowl, whisk together the milk, eggs, flour and butter.  Stir into the tuna-cheese mixture, then stir in the hot sauce.
  • Pour the spicy tuna melt into the greased pie plate, cake pan or quiche plate.
  • Bake for 30-35 minutes, or until is set in the middle and begins to golden on top.
  • Heat the corn, as directed on the can.
  • Serve Spicy Tuna Melt Pie with side of corn kernels.

Cost $5.26

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{ 12 comments… read them below or add one }

Sherrie December 2, 2010 at 10:00 pm

I was skeptical about this recipe, but I figured with Erin pleading its case so well, I would give it a try. We had it for dinner last night and EVERYONE cleaned their plates–Mom, Dad, teenage boy, 6-year-old girl, and 4-year-old picky boy!! Thanks for a great new recipe!

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Sherry H. December 3, 2010 at 8:01 am

I didn’t think this recipe sounded all that great, but thought I’d give it a try anyway. Boy, am I glad I did! It was WONDERFUL! Sorry to say…There were no leftovers ;-)

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Christy January 23, 2011 at 9:22 pm

I’ve had this one bookmarked since you posted it, and made it tonight! We really enjoyed it, and like you, I was totally skeptical as I poured the mix into the pan. Thanks for a great recipe!

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mary February 1, 2011 at 2:32 pm

I only used 2 cans of tuna to make sure it didn’t turn out too tuna-ish since my boyfriend doesn’t like canned tuna. It was quite tasty and we both got seconds. Boyfriend didn’t even realize it was tuna; he thought it was canned chix! The hot sauce really camooflages the tuna flavor :) Am so glad to have another way to use the canned tuna I’ve gotten for free at Kroger sales.

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Buffy February 16, 2011 at 6:36 pm

Thank you for this recipe. My 4 yr old is the pickiest eater and he just cleaned his entire plate and asked for seconds. At the end of dinner he gave me a hug and told me “you make the best food ever mommy”.

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Kari October 23, 2012 at 9:46 pm

How would this be without the green chiles/pepper? My 5 year old hates spicy food and one bite of something spicy will keep him from eating it!

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Andrea January 14, 2014 at 9:57 am

I don’t see green pepper in the ingredient list. How much of that do you use?

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Daryle January 15, 2014 at 3:11 pm

Directions call to add green pepper but nothing listed. Amount??

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melissa April 4, 2014 at 5:14 pm

i am making this now and i came across green pepper in the directions but not the ingredient list, can we clarify this?

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Meredith April 14, 2014 at 1:52 pm

I want to make this tonight, but I am also not seeing the green pepper listed in the ingredient list. Is it one cup like the onions? Thank you :)

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Diane August 14, 2014 at 11:32 pm

When she says “green pepper” in the directions, she’s referring to the “green chile” which is listed in the ingredients because green chiles are green chile peppers.

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Grace August 22, 2014 at 1:57 pm

In a large skillet, heat the olive oil and add the onion and green pepper. Saute for a few minutes, until softened. Add the mushrooms and green chilies cook for about 5 minutes.

Diane- why would you add green chilies twice?

When I make this tonight I’m going to use a whole green pepper. If you are using a whole onion most recipes seem to be 1-1 ration when it comes to using an onion and green pepper.

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