1 unbaked 9-inch pastry crust
2 tbsp. sesame or sunflower seeds
3 tbsp. salad oil
1/3 c. finely chopped onion
1 1/2 c. whole wheat bread cubes (3 slices)
1 c. shredded unpared zucchini (2 med.)
1 c. chopped fresh tomato (2 med.)
1 c. (1/4 lb.) shredded American cheese
1/2 c. wheat germ, divided
2 eggs, slightly beaten
2 tbsp. chopped parsley
1/2 tsp. dried leaf basil
2 (6 1/2 or 7 oz.) cans tuna, drained and flaked
2 tbsp. butter, melted
1/2 c. chopped toasted almonds or peanuts

Press sesame seeds over bottom of pie shell. Bake in 400 degree oven 5 minutes. Cool.

In large skillet, heat oil; saute onion until tender. Stir in bread cubes, zucchini, tomatoes, cheese, 1/4 cup wheat germ, eggs, parsley, basil, and flaked tuna. Mix well. Turn mixture into prepared pie shell.

Combine butter, almonds, and remaining 1/4 cup wheat germ; sprinkle over top of pie. Bake in 350 degree oven for 25 minutes. Let stand 10 minutes before serving. Serve with yogurt (as a topping), and accompany with pickled beets, cole slaw, grated carrots, and banana muffins or bread. Yield: 6 to 8 servings.