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.
Serves 6.
From Henry Bemis, Sun City, Arizona.
Note: Henry Bemis was the brother of Cross Country Cookery’s author.
TUNA TAMALE PIE
Ingredients
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
Instructions
Make the crust
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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.
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Press dough over bottom and sides of well-greased 9" pie plate, reserving some for topping.
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Bake @ 400 for 8-10 min. Cool.
Make the filling
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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.
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Spread flaked tuna over crust. Add above cooked mixture and pour over tuna. top with more cornmeal crust mix.
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Bake @ 375 until brown and crusty.
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