Mediterranean Tuna and Rice Pie
- Ready In:
- 1hr 20mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 1 tablespoon olive oil
- 1 brown onion, chopped
- 2 garlic cloves, crushed
- 1 cup basmati rice or 1 cup jasmine rice, rinsed
- 1 3⁄4 cups chicken stock
- 425 g tuna in vegetable oil, drained, flaked
- 1⁄2 cup sun-dried tomato, drained, finely chopped (125g)
- 200 g bocconcini, drained, roughly chopped
- 50 g parmesan cheese, finely grated
- 100 g baby spinach leaves, shredded
- 3 eggs, lightly beaten
directions
- Heat oil in a saucepan over medium heat. Add onion and garlic. Cook, stirring often, for 7 to 8 minutes or until onion is soft. Increase heat to high and add rice. Cook, stirring, for 1 minute. Stir in stock. Bring to a simmer. Reduce heat to low. Cover and cook for 10 minutes. Remove from heat. Stand, covered, for 10 minutes. Transfer to a bowl. Set aside for 10 minutes to cool.
- Preheat oven to 190°C Grease and line base of a 6cm deep, 20cm (base) springform pan. Add tuna, tomato, bocconcini, parmesan, spinach and egg to cooled rice mixture. Season with salt and pepper. Mix until well combined.
- Press rice mixture into prepared pan. Bake for 40 to 50 minutes or until set and crisp around the edges. Stand in pan for 10 minutes. Run a knife around the edge to loosen pie.
- Cut pie into wedges and serve warm.
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RECIPE SUBMITTED BY
Sonya01
Australia
I live in Keilor Downs, Victoria in Australia. I am a receptionist in Melbourne. My favorite cook books are anything Weight Watchers or Simply 2 good 2 be true also any muffin or scone cook books. I love cooking easy stuff but I love a challange ocasionaly on the weekends when i have a bit more time. My pet peeve is how much capsicum/bell peppers are in recipes now as i am elergic to them.