Ingredients:

  • 1 unbaked 9-inch pie shell (store-bought or homemade)
  • 1 cup (8 oz / 227g) canned tuna fish, drained well (in water or oil, your preference)
  • 1/8 cup (approximately 2 tablespoons / 15g) sliced green onion (scallions)
  • 3/4 cup (3 oz / 85g) grated Swiss cheese
  • 1/2 cup (2 oz / 57g) grated Monterey Jack cheese
  • 3 large eggs
  • 1 cup (8 oz / 227g) mayonnaise
  • 1/2 cup (4 oz / 113g) milk (whole or 2%)

Instructions:

  1. Preheat oven to 350°F (175°C). Pierce the pie shell thoroughly with a fork to prevent it from puffing up. Bake for 10 minutes, or until lightly golden.
  2. In a large mixing bowl, gently toss together the drained tuna, sliced green onion, grated Swiss cheese, and grated Monterey Jack cheese.
  3. Spoon the tuna mixture into the pre-baked pie shell, distributing it evenly.
  4. In a separate bowl, whisk together the eggs, mayonnaise, and milk until well combined and smooth.
  5. Slowly and carefully pour the egg mixture over the tuna and cheese filling, ensuring it's evenly distributed.
  6. Bake in the preheated oven for 50 minutes, or until the center is set and a knife inserted into the center comes out clean. Let cool for at least 10 minutes before slicing and serving.