Place frozen Birds Eye vegetables into a 2 litre capacity baking dish, cover and microwave on HIGH for 5-6 minutes, stirring half way through.
Add Raguletto Tuna Bake to vegetables and gently stir through.
Top with a sheet of pastry and lightly brush with egg. Make a steam vent in the centre of pastry. Bake in a preheated oven at 180°C for 30-35 minutes or until pastry is golden. Serve.
Use your favourite Birds Eye frozen vegetable mix in this pie.