Name: Tuna rice bake
Prep time: 15 min
Cook time: 85 min
Total time: 100 min
Yield: 1
Ingredients: 150.00 gm white long-grain rice; 18.20 gm olive oil; 1 medium brown onion, finely chopped; 2 garlic cloves, crushed; 2 celery stalks, finely chopped; 1 medium red capsicum, finely chopped; 425g can tuna in springwater, drained, flaked; 62.50 ml chopped fresh basil leaves; 8 eggs, lightly beaten; 83.33 gm pure cream; 165.00 ml finely grated parmesan cheese; Mixed salad leaves, to serve

Tuna rice bake

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Prep Time:
15 minutes

Cook Time:
85 minutes

Total Time:
100 minutes

Family-friendly brunch dish for busy mornings.

Ingredients:

150.00 gm white long-grain rice
2 celery stalks, finely chopped
1 medium red capsicum, finely chopped
425g can tuna in springwater, drained, flaked
62.50 ml chopped fresh basil leaves
8 eggs, lightly beaten
83.33 gm pure cream
165.00 ml finely grated parmesan cheese
Mixed salad leaves, to serve

Instructions:

- Preheat your oven to 180°C/160°C fan-forced and generously grease a 6cm-deep, 22cm (base) round cake pan. Line the base and sides with baking paper. Then, cook the rice according to the instructions on the packet.
Heat oil in a large frying pan until shimmering. Sauté onion and garlic until fragrant and onion is softened. Add celery and capsicum and cook until just tender. Remove from heat and mix in tuna, basil, and rice before spooning into prepared pan.
Combine eggs, cream, and parmesan in a bowl and season with salt and pepper. Pour over the rice mixture and tap the pan on the counter to remove air bubbles. Bake for 50 minutes to 1 hour until golden and fully cooked. Let it rest in the pan for 5 minutes, then turn out onto a plate, slice into wedges, and enjoy with a side of salad leaves.

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