Vicki Delany here and today I’m pleased to introduce MLK readers to Canadian author Brenda Chapman. I love this recipe for tuna pie. It looks fabulous. I’ll let Brenda introduce you to her and her books
Thank you, Vicki, for inviting me to share a recipe and news
about my new mystery series, introducing Ella Tate in Blind Date: A Hunter and
Tate Mystery. Here is a bit about the book:
True crime podcaster Ella Tate is shaken to her core by the
horrific assault and murder of Josie Wheatly, a teacher she has never met …
because not only had Josie moved into Ella’s vacated apartment three months
earlier, but her Facebook photos reveal a striking resemblance between the two
women. Within days, two people close to Ella are harmed, and she fears that
she’s become the target of twisted revenge from her crime-reporting days.
Reluctantly teaming up with her neighbour Tony, a hairdresser who loves the
finer things in life, and Liam Hunter, the persistent detective assigned to the
cases, Ella struggles to stay one step ahead before she becomes the target of
the final kill.
Ella lives hand to mouth in a cramped third floor apartment
in Ottawa. She has little money and even less interest in cooking, so today I’m
showcasing a simple, cost-saving recipe passed on to me from my sister in the
hopes Ella gives it a try in the next book because she could really use a good
meal. While tuna pie doesn’t sound all that exciting, I can attest that the
finished product is tasty, filling and nutritious — much like a quiche — and
goes great with a salad. The dish is made with ingredients often on hand and has
become our go-to mid-week meal when I don’t feel like a trip to the grocery
store.
TUNA PIE
For rice shell, combine:
2 cups
cooked rice (I use brown)
2
tablespoons melted butter
1
tablespoon chopped onion
¼ teaspoon
dried marjoram, crushed
1 slightly
beaten egg.
Press into bottom and sides of a lightly buttered
10” pie plate or 10 x 6 x 1½“ baking dish.
Layer one 9-ounce can tuna, drained and flaked, evenly over rice shell.
Combine:
3 beaten
eggs
1 cup milk
4 ounces
(i.e., 1 cup) cheddar (or Swiss) cheese, shredded
1
tablespoon chopped onion
¼ teaspoon
salt
dash pepper
¼ teaspoon
dried marjoram, crushed
Pour mixture over tuna.
Bake in moderate oven (350) for 50 to 55 minutes or until a knife inserted just off center comes out clean.
Brenda would like to offer a copy of her newest book, Blind
Date, to one lucky reader. US and Canada entries. Contest closes Monday April 4
