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Tuna and Corn Pie
Source: dLife

Crispy pie crust filled with a creamy tuna and vegetable mixture.

Prep Time: 15 minutes
Cook Time: 35 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 394.8
Total Carbs 22.1 g
Dietary Fiber 3.3 g
Sugars 2.7 g
Total Fat 8.8 g
Saturated Fat 1.8 g
Unsaturated Fat 2.7 g
Potassium 267.1 mg
Protein 54.5 g
Sodium 734.8 mg
Dietary Exchanges
1 1/2 Fat , 1/2 Vegetables , 1 1/2 Starch , 6 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Ingredients Directions
  1. Preheat oven to 400 degrees F.
  2. In a small bowl pour whole wheat flour; cut in 3 tablespoons margarine with a pastry blender until mixture resembles coarse meal.
  3. Sprinkle ice water, 1 teaspoon at a time, over flour mixture, tossing with a fork until mixture forms a soft dough. Cover and refrigerate for 15 to 20 minutes.
  4. Sprinkle rolling pin and work surface with 2 tablespoons all-purpose flour. Turn dough out onto work surface. Roll dough out to 1/8-inch thickness.
  5. Place pastry in a 9-inch pie plate coated with cooking spray. Trim off excess pastry along edges. Fold edges of pastry under, and flute.
  6. Prick bottom and sides of pastry generously with a fork.
  7. Bake at 400 degrees F for 10 to 15 minutes or until lightly browned. Reduce heat to 350 degrees F.
  8. In a medium skillet over medium-high heat 1 teaspoon margarine until melted.
  9. Add green pepper and leek; sauté 5 minutes or until tender. Remove skillet from heat; stir in corn and remaining 5 ingredients.
  10. Spoon tuna mixture into baked pastry shell, and bake at 350 degrees F for 25 to 30 minutes.

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