adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Italian tuna and rice bake
Italian tuna and rice bake
0 Likes
Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Whip up a budget-friendly weeknight meal with pantry staples - antipasto, tuna, and rice!
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 1 brown onion, halved, thinly sliced
  • 300.00 gm white long-grain rice
  • 1/2 x 270g jar semi-dried tomatoes, drained, roughly chopped
  • 230g jar marinated artichoke hearts, drained (see note)
  • 400g can diced tomatoes
  • 510.00 gm salt reduced chicken style liquid stock
  • 425g can tuna in oil, drained, flaked
  • 62.50 ml chopped fresh basil leaves, plus extra leaves to serve
  • 125.00 ml pitted Sicilian olives
Instructions:
  • Preheat your oven to 180°C (160°C fan-forced).
  • In a large heavy-based, ovenproof frying pan, heat oil over medium-high heat. Cook onion until softened for about 5 minutes. Stir in garlic and cook until fragrant for about 1 minute. Add rice, semi-dried tomato, and artichoke. Stir for 1 minute.
  • Combine canned tomatoes and stock in a large oven-safe dish and stir. Bring to a boil, then cover with a lid or foil and bake for 25 minutes until rice is tender. Fluff rice with a fork, then stir in tuna and chopped basil. Let sit covered for 5 minutes to heat the tuna through. Garnish with olives and extra basil before serving.

Similar Recipes