My favorite tuna pie casserole by far!!  This is my mother-in-law, Kay Eloff’s recipe, which I modified. It is great warm served with stir-fried cauli rice, and even lovely eaten cold.  The chilled pie has a substantial, firm crust.  If you would like, the pie crust can be omitted.  Actually, my mother-in-law used only 2 cans of tuna, so if you like, you can do that too.

11/2 cups Gluten-Free Bake Mix2, OR (375 mL)
  Keto Bake Mix
1/4 cup grated Parmesan cheese (60 mL)
  (kind in a can)
6 tbsp butter, melted (90 mL)
1 egg yolk
1 tbsp water (15 mL)
3, 6 oz cans chunk light tuna, (170 g)
  drained (or use only 2 cans)
l large onion, finely chopped
1/2 green pepper, finely chopped
1/2 red pepper, finely chopped
4 eggs
1 cup half-and-half cream, OR (250 mL)
  a mixture of whipping cream and water
2 tsp prepared mustard (10 mL)
1/2 tsp salt (2 mL)
1/2 tsp black pepper (2 mL)
1 cup grated Mozzarella cheese, divided (125 mL)

Crust:  In medium bowl, combine Gluten-Free Bake Mix 2, and Parmesan cheese.  Stir in melted butter and egg yolk.  Using a piece of plastic wrap, press into 13 x 9-inch (33 x 23 cm) glass baking dish.  Bake in 400°F (200°C) oven 8 minutes.  Set aside.

Filling:  In large bowl, combine tuna, onion, green and red pepper.  In small bowl, beat eggs with fork; stir in half-and-half cream, OR alternative, mustard, salt and black pepper. Sir in 1/2 cup (125 mL) grated Mozzarella cheese.  Add to tuna-vegetable mixture and combine well.  Pour over crust.  Sprinkle with remaining Mozzarella cheese.  Bake in 400°C (200°C) oven 30 to 35 minutes, or until set.

Helpful Hint:  A food processor or good blender makes short work of chopping vegetables.

Yield:  9 substantial servings
1 serving
312.6 calories
16.7 g protein
23.2 g fat
0.6 g fiber
8.1 g net carbs 

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