This can be used in 9x9x2 casserole with a corn meal mush as a base. If the mush is used, cooking time will be about 1 hour.
From Henry Bemis, Sun City, Arizona.
Note: Henry Bemis was the brother of Cross Country Cookery’s author.
TUNA TAMALE PIE
For The Crust
- 1 cup all purpose flour
- 1 teaspoon onion grated
- 1/2 teaspoon salt
- 1/2 cup yellow cornmeal
- 1/2 cup oleo
- 1/2 cup cheddar cheese shredded
- 2 tablespoon water
For The Filling
- 1 9 oz can tuna fish with oil
- 1/2 cup onion chopped
- 1/2 cup green pepper chopped
- 2 cup tomatoes drained
- 1/2 cup ripe olives sliced
- 1/4 teaspoon black pepper
- 1/4 teaspoon oregano
- 2 teaspoon salt
- 2 teaspoon chili powder
Make the crust
Mix flour, onion, salt, and cornmeal. Cut in oleo until it resembles coarse meal. Stir in cheese. Sprinkle with water and mix with fork until flour is moistened.
Press dough over bottom and sides of well-greased 9" pie plate, reserving some for topping.
Bake @ 400 for 8-10 min. Cool.
Make the filling
Drain oil from can of tuna into skillet. Heat and saute onion, green pepper until soft. Add tomatoes, olives, black pepper, oregano, salt, and chili pepper. mix well.
Spread flaked tuna over crust. Add above cooked mixture and pour over tuna. top with more cornmeal crust mix.
Bake @ 375 until brown and crusty.