Tuna Pie

This Tuna Pie is not only a favorite recipe in our home, it is also a favorite recipe on our neighborhood. Whenever someone serves it for Sabbath lunch, guests ask for the recipe.

Prep Time: 20 m

Cook Time: 30 m

Yield: 12 servings

Course: Dairy Entree

Occasion: Family Dairy Meal

Skill: Intermediate

Ingredients

puff pastry dough (thin is best), defrosted
2 Tablespoons oil
2 onions, chopped
400-500 grams fresh mushrooms, chopped
2 6-ounce cans (170 gram) tuna, drained
10 ounces (300 grams) cheese grated
4 Tablespoons mayonnaise
6 Tablespoons plain yogurt (eshel in Israel)
1-2 teaspoons paprika
1/2-1 teaspoon salt
egg, yellow only
sesame seeds (optional)

Instructions

Defrost puff pastry dough according to package directions.
Preheat oven to 400° F (200° C). Grease a 9x12 inch pyrex pan.
In a large skillet, heat oil and saute onions until soft. Add mushrooms and saute until cooked through. Cool and drain off liquid.
In a large bowl, mix together the tuna, cheese, mayonnaise, yogurt, paprika and salt. Stir in the cooked onions and mushrooms.
Lay half of the dough in the bottom of the pyrex, top with the tuna mixture, and then cover with the remaining dough.
Paint the top of the pie with the egg yolk and sprinkle sesame seeds on top if desired.
Use a knife to make cuts into the top of the pie dough.
Cook at 400° F (200° C) for 30 minutes, or until the pie crust is golden brown.