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
- 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)
- 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.
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!
Sherry H. says
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 😉
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!
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.
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”.
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!
I don’t see green pepper in the ingredient list. How much of that do you use?
Directions call to add green pepper but nothing listed. Amount??
i am making this now and i came across green pepper in the directions but not the ingredient list, can we clarify this?
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 🙂
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.
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.
What would you use instead of mushrooms? I have a mushroom-hater in my house 🙂 thanks!
Can you make this recipe without eggs? What’s the best substitute?