TUNA PIE

Preheat oven to 400 degrees

Lightly grease a 1 1/2 quart casserole

Cook to just starting to become tender (about 10 minutes)

4 medium white potatoes

Drain and cool quickly with cold water

Cube and set aside

In a fry pan over medium heat melt

2 Tbsp. butter until foamy and Add

1/2 tsp. caraway seeds

Cook for 2 minutes stirring constantly

Reduce heat to medium low

Add

1 rounded Tbsp. flour and whisk until you have a smooth paste

Immediately whisk in

2 cups milk one cup at a time and bring each cup to a full simmer before adding the next.  Whisk or stir constantly until sauce is smooth and thickened enough to coat your spoon.  Remove from heat and stir in

1 3oz pkg. cream cheese

2 Tbsp. grated pepper jack cheese

1/2 tsp. salt

1/4 tsp. ground black pepper

Stir until cheese is melted and well combined

Add

2/3 cup frozen green peas thawed slightly (just rinse and drain with cool water)

2 Tbsp. finely chopped yellow onion

1 stalk celery finely chopped

1/2 Tbsp. finely chopped chives

2-41/2 oz cans Tuna drained and flaked (I use one light tuna and 1 white tuna)

and your cooked and cubed potatoes

Mix well to combine and spread in prepared casserole dish

Top with crushed saltine crackers (8-12) and about 2 Tbsp. chopped anchovy (or I sometimes use sardine) This is optional; and sprinkle 2 Tbsp. melted butter over all. Bake for 30-35 minutes or until sauce is bubbly and topping is light golden brown.

Remove from oven and cool a few minutes before serving. Garnish with a cherry tomato and a sprig of parsley.