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Mediterranean tuna and rice pie
Mediterranean tuna and rice pie
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Prep Time:
45 minutes
Cook Time:
45 minutes
Total Time:
90 minutes
Delicious picnic-friendly pie.
Ingredients:
  • 1 brown onion, chopped
  • 200.00 gm basmati rice or jasmine rice, rinsed
  • 446.25 gm chicken style liquid stock
  • 425g can tuna in oil, drained, flaked
  • 125g sun-dried tomato
  • 200g baby bocconcini cheese, drained, roughly chopped
  • 50g parmesan cheese, finely grated
  • 100g baby spinach leaves, shredded
  • 3 eggs, lightly beaten
Instructions:
  • In a saucepan over medium heat, sauté onion and garlic in oil until onion is soft, about 7 to 8 minutes. Increase heat to high and add rice, stirring for 1 minute. Pour in stock, bring to a simmer, then reduce heat to low, cover, and cook for 10 minutes. Remove from heat, let stand covered for an additional 10 minutes, then transfer to a bowl and set aside to cool for 10 minutes.
  • - Preheat your oven to 190°C. - Grease and line the base of a 6cm deep, 20cm (base) springform pan. - Combine cooled rice with tuna, tomato, bocconcini, parmesan, spinach, and egg. - Season with salt and pepper, then mix thoroughly until well combined.
  • Press the rice mixture into the pan and bake for 40 to 50 minutes until it sets and crisps around the edges. Allow it to stand in the pan for 10 minutes, then gently run a knife around the edges to loosen the pie.
  • Cut the pie into delicious wedges and enjoy while warm.

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