Cooktop Cove: Incredible tuna pie
By Kate Elliott
A lot of people think that when you choose to go low-carb, your diet has to be boring. But, as the recipe below shows, that's just not true. You can even still have pie, and pie crust! This one is particularly delicious because it has cheese baked right into the crust, so you get that sharp Cheddar taste with every single bite.
This pie is reminiscent of the tuna casseroles we all grew up on, but instead of starchy noodles we have that gorgeous pie crust. And while I kept mine pretty traditional, adding just a handful of peas to go along with the tuna, I've also made this before with cauliflower, which can provide some bulk for those days when you're especially hungry.
Low carb tuna pie
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 65 minutes
1 cup almond flour
1 1/2 cups Cheddar cheese, divided
1 teaspoon salt
1 teaspoon paprika
1/2 cup butter, chilled and cut into cubes
2 cans of tuna packed in water, drained
3 eggs, lightly beaten
1 cup plain yogurt
1/2 cup mayonnaise
1/2 cup frozen peas
1 tablespoon onion powder
Salt, to taste
Ground black pepper, to taste
In a bowl combine the almond flour, one cup of Cheddar cheese, salt, and paprika. Using a fork or pastry blender, cut the cold butter into the flour mixture.
Press this mixture into the bottom and up the sides of a pie pan, reserving about one cup of the mixture for the top of the pie.
In a large bowl combine remaining ingredients. Pour these into the crust in the pie pan.
Sprinkle the remaining crust mix on top of the casserole.
Bake pie in a 350 degree F preheated oven for 35 to 40 minutes. Remove from oven when pie is done cooking and let rest for 15 minutes before slicing and serving.
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