Here we go! Tuna again. This is a fancy way with that tasty fish. Make this when you have time to fuss with it. There won't be any leftovers.

TUNA FISH DELUXE
Unbaked pastry for 2 crust pie
3 tablespoons butter
1/2 cup diced onion
1 medium celery stalk, diced
3 tablespoons plain flour
1/2 teaspoon salt
1/8 teaspoon curry powder
Dash of pepper 2 cups milk
Two five ounce cans tuna, drained and flaked
1 cup canned peas, drained
3 tablespoons chopped pickles

Line a 9 inch pie pan with pastry. Saute onions and celery in butter until tender, but do not brown. Blend in flour, salt, curry powder and pepper. Then slowly stir in milk, cooking until thickened. Boil 1 minute. Stir in tuna, peas and chopped dill pickle. Heat to boiling, stirring constantly. Cool a few minutes, then our into pie crust. Cover with upper crust, cut in vents and crimp edges. Bake at 425 F. for 25 to 30 minutes.
If you are strapped for time, pour tuna mixture into buttered casserole and top with biscuit, refrigerated or homemade. Then bake at 400 F. until biscuits are browned.