I used to love a big, savory pie for supper. Something about eggs and cheese, all fluffy and golden, made whatever other secrets the pie contained blissfully edible. A flaky crust and golden skin was enough to woo me into the kind of stupor that said canned mixed vegetables and tripe would be OK. Clearly, I have come to my senses.
I found this Cheese Tuna Puff recipe in an old 1960 McCall's magazine. I like the way that sounds - puff. Like you are dining on something so light, so airy, so, well, puffy. I can't say this recipe looks entirely airy, but I guess you'll have to make it to find out. The recipe comes with a classic flour and lard pie crust directive, which I'll spare you, since you're just going to go out and buy a pre-made shell anyway. Be sure to get a deep dish one, you want to have room for all the puffiness.
Cheese Tuna Puff
2 - 6.5 oz cans of tuna
1/2 cup chopped celery
2 Tbl chopped green pepper
1/2 tsp Worcestershire sauce
3 Tbl flour
1 tsp butter, melted
1 2/3 cups evaporated milk
2 cups shredded cheddar cheese
salt and pepper to taste
Preheat oven to 425° F.
Combine tuna, celery, green pepper, Worcestershire sauce, salt and pepper in a bowl. In a saucepan, blend flour into butter. Gradually add evaporated milk, stirring constantly until thickened. Stir in 1 3/4 cups of the cheddar cheese. Stir until melted. Reserve 1 cup sauce for the topping. Combine the rest of the sauce with the tuna mixture. Mix well and pour into pie pan.
Bake 15 minutes.
While that is baking, separate 2 eggs. Beat the whites only until stiff, but not dry. Slightly beat the egg yolks, then blend into the cheese sauce. Fold gently into the egg whites.
Remove the pie from the oven and reduce the temperature to 375°F. Pour over the cheese puff topping. Bake another 20 - 25 minutes. Sprinkle with remaining 1/4 cup of cheese and serve. Puffy perfection, perhaps?
As with all our recipes, if you actually try the recipe, and you take a picture and send it to us, we will post it in our Retro Chef Gallery, along with a link to your blog or website of choice.
Get the Look with a charming ceramic pie plate.
This recipe was put together by the American Dairy Association.