Tuna and Emmental Pie
recipe

A delicious and easy-to-make tuna and Emmental pie, perfect for both everyday meals and special occasions.
Preparation Time: 1 hour
Serving Size: 6 servings

Ingredients

Crust:
- 2.5 dl gluten-free all-purpose flour
- 100 g butter
- 1/2 tsp salt
- 1 tbsp cold water
Filling:
- A handful of grated Emmental cheese
- 2 dl crème fraîche
- 2 eggs
- 1 packet of ranch dip mix
- 1 piece of bell pepper, diced
- 2 cans of tuna, drained
- Chives, chopped
- Additional grated cheese for topping

Instructions

1. In a mixing bowl, combine the flour and salt, then add the softened butter and mix until crumbly.
2. Add the cold water and stir until the dough comes together.
3. Refrigerate the dough for a short while.
4. Press the dough into the bottom of a greased pie dish.
5. Sprinkle a handful of grated Emmental cheese over the crust.
6. In a separate bowl, whisk together the crème fraîche, eggs, and ranch dip mix.
7. Pour the mixture evenly over the cheese on the crust.
8. Add the diced bell pepper and drained tuna on top.
9. Sprinkle chopped chives and additional grated cheese over the filling.
10. Bake in a preheated oven at 200°C (390°F) for about 30-35 minutes, or until the top is golden brown.
Nutritional Information (per serving):
- Calories: 350 kcal
- Protein: 20 g
- Carbohydrates: 30 g
- Fat: 18 g
- Fiber: 2 g

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