Tuna Melt Pie

A new twist of an old favorite. I found this recipe in the Rachael Ray Magazine 09/2010.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 1  tablespoon extra virgin olive oil
• 1  large onion, finely chopped
• 6  ounces mushrooms, chopped
• 4 (5 ounce) cans tuna, drained
• 2  tablespoons mayonnaise
• 6  ounces cheddar cheese, shredded (about 1 1/2 cups)
• 3⁄4 cup milk
• 3  eggs, lightly beaten
• 1⁄4 cup flour
• 2  tablespoons butter, melted

Directions

1. 1. Preheat the oven to 450 degrees. In a large skillet, heat the olive oil over medium-high heat. Add the onion and cook, stirring often, until softened, about 5 minutes. Add the mushrooms and cook, stirring occasionally, until they've released and absorbed most of their juices, about 5 minutes.
2. 2. In a large bowl, combine the tuna and mayo, breaking up the tuna. Stir in the onion-mushroom mixture, then stir in two-thirds of the cheese.
3. 3. In a small bowl, whisk together the milk, eggs, flour and butter; stir in the tuna mixture. Transfer to a 10" deep-dish pie pan and bake until browned, about 35 minutes. Top with remaining cheese and broil until the cheese has melted.
4. *One thing I would add is a thinly sliced layer of tomatoes on top, then top that with the remaining cheddar cheese. It just doesn't seem like a tuna melt without the tomatoes!