Tuna Rice Pie
Yes, there is a little bit of prep in this dish. But, it is absolutely worth it! The taste and texture are incredible and this slice makes for the perfect leftover lunch or lunchbox meal the next day.
Prep: 30 min | Cook: 60 min | Serves: 6
Tuna Rice Pie
Stage 1:
1 brown onion, finely chopped
3 small mushrooms, finely diced
2 garlic cloves, finely diced
Stage 2:
1 cup brown basmati rice
1¾ cups chicken stock
425g can tuna in spring water, drained and flaked
½ cup frozen peas
½ cup frozen corn
¼ cup black olives, pitted, diced
¼ cup tomato paste
1 cup mozzarella cheese, grated, plus extra for garnish
3 eggs, lightly beaten
01 Preheat oven to 170°C.
02 Heat 1 tbsp oil in a large frypan over medium high heat. Add stage 1 ingredients and cook for 5 minutes.
03 Increase heat to high and add rice. Cook, stirring for 1 minute. Stir in stock and bring to the boil. Reduce heat to low and cover, simmering for 10 minutes. Remove from heat and stand, covered, for 10 minutes.
04 Add remaining ingredients to a large bowl and season. Add rice mixture and stir until well combined.
05 Press mixture into a lined 6cm deep x 20cm base springform pan. Bake for 45 minutes, then remove from oven. Sprinkle with extra cheese. Return to oven and cook for a further 15 minutes.
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