Serves: 4
Total Calories: 388

1 (6-ounce) can water packed tuna
1/4 cup green onion diced
1/3 cup celery diced
1/2 cup carrot diced
1 large potato diced
1 tablespoon organic olive oil
1 tablespoon arrowroot or flour
1 cup fat free low sodium chicken broth
1/4 cup flat Italian parsley diced
1/4 cup roasted red bell pepper minced
1/4 cup shredded Cheddar cheese
EASY OIL CRUST
1 cup whole wheat pastry flour
1/4 teaspoon salt
1/3 cup organic walnuts or macadamia nut oil
2 tablespoons cold water

1. Drain tuna; reserve liquid and set aside.
2. Sauté green onion, celery, carrots, and potatoes in olive oil until tender.
3. Sprinkle arrowroot or flour over oil and vegetables. Stir to blend.
4. Add chicken broth and continue to stir until thickened.
5. Stir in flaked tuna, parsley, pepper, and cheese.
6. Blend well and turn into two small casserole dishes.
7. Cover with Easy Oil Crust, leaving two vent holes.
8. Bake in 350°F oven for 45 minutes or until knife inserted in center comes out clean.
9. Let stand 10 minutes before serving.

CRUST
1. Stir flour and salt in a bowl.
2. Combine oil with water and add to flour and salt. Mix with a fork.
3. Form into two balls with your hands and let sit covered with a cloth for 5 minutes.
4. Roll out between sheets of waxed paper.
5. Cover tuna and vegetable filling with crusts and bake for 10 to 12 minutes at 400° F.

Suggestion : Leftover tuna pie makes a great lunch the next day.

Note : A lower-fat, lowercalorie alternative can be made by using leftover garlic mashed potatoes to cover the tuna filling.

Nutritional Facts:

Serves: 4
Total Calories: 388
Calories from Fat: 124

More Recipes from the 7 Color Cuisine Cookbook:
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Ginger Orange Soup
Sea Bass with Macadamia Nut Pesto Sauce
Green Beans with Almonds and Roasted Red Bell Peppers
Country Tuna Pie
Beef and Cauliflower Stroganoff
Orange Glazed Carrots and Parsnips
Rainbow Chicken Salad