Gluten Free Tuna Pie – by Nutritionist, Casey-Lee Lyons

3 cups cooked quinoa
1 Small Onion, finely diced
1 Large Egg, whisked
3 teaspoons Curry Powder
Pinch Pink Salt
Generous amount of Cracked Black Pepper
Olive Oil for greasing
800g of Little Tuna in Olive Oil, drained
1 small Yellow Onion, finely diced
4 Cloves Garlic, crushed
8 Large Eggs, whisked
1/2 cup Nut Milk
1 teaspoon Dry Mustard Powder
1/2 cup Fresh Parsley chopped or 2 tablespoons Dried Parsley
Pinch Pink Salt
Cracked Black Pepper

Pre-heat fan-forced oven to 170°C.
Prepare and cook quinoa and set aside to slightly cool.
In a large mixing bowl combine all of the base ingredients and mix well.
Press base onto the bottom and sides of a large pie dish lightly greased with olive oil (approximately 26 cm pie dish).
Flake tuna over base.
In a mixing bowl combine remaining filling ingredients.
Pour filling gently over tuna evenly.
Bake in pre-heated oven for 50 minutes – 1 hour or until firm.

Serving Suggestions:
Serve with a side salad or cooked greens.

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