Foodie Friday - Not My Mama's Tuna Pie with Cool Cucumber Sauce

When I was in college, my mom had a recipe that she started cooking for me and my ex-boyfriend whenever we would come home to visit.  I would like to say that she made it for me...but I never heard of Tuna Pie until Brad started coming home with me, even though she described it as an "old recipe.".  He loved it.  I can still see him shoveling forkloads of this Tuna Pie into his mouth, eating it too quickly to really even taste it.  Along with all of my mom's "old recipes," it was written down on an old, yellowed, stained card that was stored safely in her little wooden recipe box.

I grew to love that recipe more than I ever loved Brad.  For years, I have made it for my own family.  While I don't think of the original recipe as being unhealthy at all, it does not fit in with the grain-free, dairy-free ketogenic lifestyle that I now lead.  So, in an effort to uphold tradition, I made up a healthier, grain-free, dairy-free ketogenic version of this timeless recipe.  Turns out Brad was not as timeless as my mom's Tuna Pie...but my husband, who is, loves this pie, too.  :) 

Not My Mama's Tuna Pie with Cool Cucumber Sauce

(makes 2 pies)

Ingredients:

For the crust

4 eggs

• 1 1/2 cups coconut flour 
• 
  
• 1 cup coconut oil (Use in solid form...chill if necessary)

For the pie filling

4 hard boiled eggs

4 - 6 1/2 oz cans of tuna

4 eggs, well beaten

1/2 cup melted coconut butter (or "butter" of your choice)

4 tsps minced parsley

1/2 tsp salt

1/2 tsp crushed sweet basil

For the cucumber sauce 

2 unpeeled cucumbers, shredded (Press all of the juice out through a strainer)

2 tsps finely grated red onion

1/2 cup mayonaisse

4 tsps apple cider vinegar

1 cup plain, unsweetened coconut yogurt

4 tsp minced parsley

dash of pepper

sea salt to taste

Directions:

For the crust:

*In a mixing bowl, combine the coconut oil and coconut flour using a fork.  The coconut oil should be in it's solid form before starting this.  

*After the oil and flour are well combined, add the eggs.  

*Divide the dough into 2 pie pans.

*Press the dough along the bottom and sides of the pans.

*Bake in the over at 350 degrees for 20 minutes until slightly browned.

For the filling:

*Slice the hardboiled eggs.  *Arrange them in the bottom of the already baked pie crust.

*Combine everything else in a mixing bowl.  Mix well.

*Divide the pie filling in half and pour each half into the pie crusts.

*Bake at 425 degrees for 20-25 minutes until golden brown.

For the cucumber sauce:

*Combine all ingredients in a mixing bowl.  Mix well.

Serve tuna pie hot with cold cucumber sauce on top of it.