Title: Tuna Fish Pie
Categories: Fish Regional Pie
Yield: 12 Servings
| 3 | tb | Butter |
| 3 | tb | Chopped onion |
| 1 | c | Bell pepper; chopped |
| 3 | tb | Flour |
| 1 2/3 | c | Milk |
| 1/2 | ts | Salt |
| 1 | tb | Lemon juice |
| 1 | | 10 oz can tuna; drained |
| | | Cheese rolls: |
| 1 1/2 | c | Flour |
| 3 | ts | Baking powder |
| 1/2 | ts | Salt |
| 1/8 | ts | Pepper |
| 2 | tb | Shortening |
| 1/2 | c | Milk |
| 3/4 | c | Cheddar cheese; shredded |
| 1 | | 2 oz jar pimiento; chopped/d rained |
Recipe by: from "Voila!" (Jr League of Lafayette, LA) Melt butter in a
medium saucepan. Add onion and pepper. Cook over low heat until soft. Add
flour. Stir until well-blended. Add milk slowly, stirring constantly
until thick and smooth. Add salt, lemon juice and tuna. Pour into buttered
7x11 inch baking dish. Cover with Cheese Rolls and bake in preheated 400 F
oven for 12-15 minutes or until brown. lSift flour, baking powder, salt and
pepper into a mixing bowl. Add shortening and mix with a fork. Add milk to
make soft dough. Toss lightlly on floured board until smooth. Roll out
into a rectangle 8x12 inches. Sprinkle with cheese and pimiento and roll as
jelly roll. Slice 1 inch thick and lay on tuna mixture with ring side up.
Follow baking directions above.