FRENCH: Tuna Quiche

This recipe is actually from Worthington’s 50 Years in Good Nutrition. It was written for vegetarians using a fake tuna-like substance, but I’ve only ever made it with the real thing. So, here’s my version:

Pie Shell:
3 cups cooked brown rice
1 egg
2 TBSP Earth Balance margarine
1 TBSP parsley flakes

Filling:
1 ½ cups shredded cheddar cheese
12 ounces of tuna
3 eggs
1 ¼ cups soy milk (or whatever type you choose to use)
¼ tsp salt

1. Preheat oven to 375 F.
2. In a large bowl, combine all of the pie shell ingredients.
3. Press the mixture into the bottom and sides of a 10-inch pie pan.
4. Layer pie shell with half the cheese, half the tuna, remaining cheese, and remaining tuna.
5. In a medium-size bowl, combine eggs, milk and salt. Beat together.
6. Pour liquid mixture into pie crust.
7. Bake, uncovered, at 375 F for 40 minutes or until knife inserted in center comes out clean.
8. Allow 10 minutes stand time before serving.

Leave it to the vegetarian cookbook to not have a single vegetable in this recipe. And still, I adore it.

INDIAN: Tuna Curry in a Hurry

Something Angela ate at least once a week during the summer of 2002.

2 TBSP Earth Balance margarine
1 clove garlic, minced
1/3 cup chopped onion
1/3 cup chopped green bell pepper
1 (6-oz) can tuna, drained and flaked
1 cup sour cream substitute
1 tsp curry powder

1. Over medium-low heat, melt butter in a large saucepan. Add garlic, onions, and green pepper. Cook slowly, stirring occasionally, until onions are soft.
2. Stir in tuna, sour cream, curry powder, salt, and pepper. Heat until warm and serve.

From allrecipes.com.