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