Ingredients

Rice Shell

• 2 cups cooked rice
• 2 Tablespoons butter or margarine, melted
• 1 Tablespoon chopped onion
• 1/4 teaspoon dried marjoram, crushed
• 1 slightly beaten egg

Tuna Covering

• 3 beaten eggs
• 1 cup buttermilk
• 4 ounces processed Swiss chess, shredded (1 cup)
• 1 Tablespoon chopped onion
• 1/4 teaspoon salt
• dash of pepper
• 1/4 teaspoon dried marjoram, crushed

Instructions

Combine ingredients for rice shell. Press into bottom and sides of lightly buttered 10-inch pie plate or 10" x 6" x 11/2" baking dish. Layer one 9 ounce can of tuna, drained and flaked, evenly over rice shell. Combine ingredients for tuna covering, and pour over tuna. Bake in a moderate over (350() for 50 to 55 minutes, or until knife inserted just off center comes out clean. Garnish with pimiento, if desired.

Comments

A pie without the pastry; that's Rice and Tuna Pie. The shell is a flavorful herbed rice mixture that is pressed into a lightly buttered pie plate.