I’ll warn you: This may not be a recipe that sounds overly appealing right off the bat. But boy is it good, easy, and tastes great the next day.
I know everyone isn’t a fan of tuna, but personally I love it — if it’s used with a good mix of other ingredients. And what’s not to love? It’s healthy and it doesn’t have to be thawed. Plus, this recipe only takes about a total of 30 minutes total to make, so that’s always a bonus, too.
- 2 cups cooked rice (I like the kind that goes in the microwave to save on time)
- 2 cans tuna (6 oz. each) drained and flaked
- 1 cup mayo
- 1 cup shredded cheese
- ½ cup sour cream
- ½ cup chopped celery (chop thin)
- 1 can (4 oz.) black sliced olives, drained
- 2 tablespoons onion flakes
- 1 refrigerated pie crust
1. Preheat oven to 350 degrees F. Spray 9″ pie pan with non-stick spray.
2. Combine all ingredients except pie crust into a bowl. Mix well and spread evenly into crust.
3. Place pie crust over the mixture and slice some holes in the top for steam to escape.
Don’t judge my ghetto crust…I never said I was a baker!
4. Bake for 20 minutes until crust is golden brown or mixture is bubbly.
Voila! Slice and serve. Tastes great with a salad or greens.
What’s your favorite non-traditional way to cook with pie crust?