The original version of this was in the very first Rehfwitz Cookbook. It’s changed a bit over twenty years, but we still make it a couple of times a month. The kids call it “Tuna Pie”
- 1 9-inch pastry shell, baked for ten minutes and slightly cooled (We use the frozen “deep dish” kind)
- 2 cans (6 1/2 ounces each) water-packed tuna, drained and flaked
- 1 cup shredded cheese
- 1/3 cup finely shredded zucchini
- 2 eggs, beaten
- 1 cup mayonnaise, Miracle Whip, or a combination. We have also used half mayo and half bleu cheese or Ranch dressing
- 1/2 cup milk
Heat oven to 375 degrees.
In a large bowl, combine tuna, cheese, and zucchini
In a separate bowl, combine remaining ingredients and then add the mixture to the tuna mixture and stir just to combine.
Pour into pie shell.
Bake for 50 minutes or until a knife inserted in the center comes out clean.
Can be served hot, warm or cold.
Rehfwitz Recipes 