Categories: (Fish)

Ingredients

• 1-1/2 c sliced carrots
• 1-1/2 c potatoes cubed and peeled
• 1/4 c butter or margarine
• 1/4 c chopped onion
• 1 T all-purpose flour
• 1/4 tsp dried rosemary leaves, crushed
• 1 can peas (8 oz.) drained
• 2 cans tuna (6-1/2 or 7 oz)
• 1 stick piecrust mix

Directions

1. Drain and flake runa

2. Cook carrots and potatoes in small amount of boiling water till tender

3. Drain, reserving liquid

4. Add enough milk to make 2 cups

5. Melt butter in saucepan

6. Add onion, cook till tender but not brown

7. Blend in flour, rosemary, 1/2 tsp salt and dash pepper

8. Add milk mixture all at once

9. Cook, stirring constantly til mixture is thick and bubbly

10. . Add vegetables and tuna

11. . Turn into 10×6×1-1/2 " dish

12. . Prepare piecrust mix following packagedirections

13. . Roll out

14. . Cut into 6 triangles

15. . Place atop bubbly hot tuna mixture

16. . Bake at 425 – 30 to 35 minutes

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