13 oz of evaporated milk.

10 oz of frozen chopped broccoli, thawed.

7 ounces (1 can) of tuna, drained, flaked.

1 cup of all-purpose flour.

1/3 cup of enriched corn meal.

1/3 cup of margarine.

¼ cup of cold water.

¼ cup of grated parmesan cheese.

½ teaspoon of salt.

½ teaspoon of dillweed.

Lemon wedges, to serve with.

1) Preheat oven to 350°F (175°C).
Combine flour, corn meal and ¼ teaspoon salt.Cut in the margarine until the mixture resembles coarse crumbs.
Add water, one tablespoon at a time, stirring lightly with a fork until the mixture forms a ball.

2) On a lightly floured surface, roll out the pastry to form a twelve-inch circle. Fit this loosely into nine-inch glass pie plate. Trim, turn edges under and flute.

3)Place the broccoli between layers of paper towels and pat gently to absorb excess water. Combine the broccoli, the other ¼ teaspoon of salt and remaining ingredients; mixing thoroughly.

4) Pour the mixture into the pastry shell and bake for 60 minutes.Allow to stand for ten 10 minutes, then serve with lemon wedges.