(#39 in the limited series: cooking/baking in the time of the coronavirus quarantine)
This came about after hubby made a request for a tuna hand pie. Confession time, though, this is not the first time I tried to make a tuna pie that hubby will like… so far, my attempts have been… ho hum at best.
But, this one, hubby is very happy about.
My usual tuna spread for sandwiches has the usual ingredients – tuna, minced onion, pickle relish, salt and pepper, and of course, mayonnaise. But that was good for a sandwich but not as a pie filling… pie filling should be thicker I guess and, as hubby says, must have a cheesy component…
Well, in experimenting, I decided that I was not so fond of the raw onion taste so the first change I did was to cook the onions with the tuna. Then, because hubby is not so fond of pickle relish, I did away with it. Then, he wanted cheese, so he got cheese – I used some quick-melt (which I added to the onion and tuna cooking on the stove). I had some grated carrot, so that went in too… for salt I used celery salt… and of course, mayonnaise!!!
Saute some minced onion (about 2 tablespoons) and 2 small cans of tuna (drained of course)… smash the tuna so no large pieces remain. Add about 1/2 cup of shredded quick-melt cheese and cook just until the cheese is melted. Then, let the mixture cool to room temperature. when the tuna mixture is no longer hot, mix with 1 to 2 tablespoons grated carrots and about 1 cup of mayonnaise (use more mayonnaise if you want a creamier spread). Season to taste with celery salt and pepper (take it easy on the salt, though because the cheese has a bit of saltiness already).
A final note – since hubby likes spicy food, I actually halved the tuna (and in effect the recipe) and added a ton (figuratively) of chili flakes for his share.
I used some puff pastry to make tuna hand pies with his half of spicy tuna spread…