Creamy Tuna Antipasto Dip
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Parmentière Tuna Pie
Makes12 wedges
Prep Time15 min
cook Time
25 min
Time to Table40 min
Parmentière, a French dish prepared or served with potatoes, is combined with one of our Flavoured Tunas in a flattened frozen pie crust. When baked and cut into wedges, they make great appetizers that even kids love.
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USED IN THIS RECIPE
Ingredients
2 cans (85 g each) Clover Leaf Flaked Light Tuna - Tomato & Onion
½ cup (125 mL) Potatoes peeled and grated
1 clove garlic, minced
1 green onion, chopped
3 tbsp (45 mL) cream 35%
¼ tsp (1 mL) whole cumin
Salt and pepper to taste
1 Deep frozen pie shell, 9 inch (23 cm), thawed
2 tbsp (30 mL) Grated Parmesan cheese
Chopped fresh thyme to taste
USED IN THIS RECIPE
PREP INSTRUCTIONS
- In a medium bowl, combine tuna, potato, garlic, green onion, cream, cumin, salt and pepper. Set aside.
- Remove the pie shell from the pan, place on a cookie sheet and flatten the edges. Drop mixture of tuna in the center, spread evenly, leaving a clean border of 1 ½ inch (3 cm).
- Fold edge of dough over filling, pleating edges and pressing them together to keep filling in place. Sprinkle with Parmesan and thyme.
- Bake at 400 F (200 C) for about 25 minutes or until pastry is golden and the potato is tender.
- Remove from oven, cut into wedges and serve hot.
nutrition
| Amount per serving |
% Daily Value |
|
|---|---|---|
| Calories | 140 | |
| Fat | 9 g | 14% |
| Saturated Fat | 2.5 g | |
| Trans Fat | 0 g | |
| Saturated + Trans | 13% | |
| Cholesterol | 10 mg | |
| Sodium | 170 mg | 7% |
| Carbohydrate | 12 g | 4% |
| Fibre | 0 g | |
| Sugar | 1 g | |
| Protein | 4 g | |
| Vitamin A | ||
| Vitamin C | 4% | |
| Calcium | 2% | |
| Iron | 4% |
Claims per serving
| Low in Cholesterol |
