Gluten Free Tuna Pie

from – Deborah Walden
(a supper pie which serves 5) It’s done in a blender.

Ingredients:

A can of tuna, 3 omega eggs, a small amount of white fortified soy beverage, a whole lot of cheez whiz, a tiny bit of either paprika or chili powder (which I used), a tiny dash of salt, small amount of Becel margarine, and 3 tablespoons of mayonnaise.

Method:

I pre-baked a frozen pie shell (the recipe actually called for a blended amount of precooked white rice, and eggs which I did blend together but froze for another time, because I couldn’t find our glass pie dish due to our recent move.)  I blended all together until blended well and poured the blended liquid into the baked pie shell.  Baked it in a 350 degree oven for 45 minutes.

My whole family went ape over this recipe!  I wished I had baked two!  It actually would have been a great idea to bake two at a time and freeze one of the pies to be able to serve quickly at another supper time.