Preheat over to 350°. Prepare pie crust according to directions on Pamela's Bread and Flour Mix bag (see Easy Pie Crust). Prebake one half of the dough in a 9” pie pan for 15 minutes (freeze other half for another use).

In skillet over medium heat, sauté onion in margarine until softened, 5 minutes. Add broth and boil one minute. Set aside to cool slightly.

In bowl, whisk together mayo, milk, eggs, and corn starch until smooth. Stir in onion mixture, seasonings & cheese. Fold in tuna. Pour into pie shell and bake 35-40 minutes until filling is set. Shield edges of crust with foil it if becomes too brown.

Chef's Note: For years, mom and I had this luscious pie at least once a month. But after I could no longer eat wheat we didn’t make it for along time. Now that I can make gluten-free pie crust, we can enjoy one of our favorite dishes again. Leftovers (if there are any!) are just as good cold/room temperature as hot.

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