Rice and Tuna Pie

An old favourite, that I seem to have been making forever. Reheats well for lunch.
- Ready In:
- 1hr 10mins
- Serves:
- Units:
7
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ingredients
-
Rice Shell
- 2 cups cooked rice
- 2 tablespoons melted butter
- 1 tablespoon finely chopped onion
- 1⁄4 teaspoon dried marjoram
- 1 egg, slightly beaten
-
Filling
- 1 (220 g) can tuna
- 3 eggs, beaten
- 1 cup milk
- 1 cup grated cheese
- 1 tablespoon finely chopped onion
- 1⁄4 teaspoon dried marjoram
directions
- Shell: Combine 2 cups rice, melted butter, 1 tablespoon onion, mjarjoram and beaten egg.
- Press into bottom and sides of lightly buttered pie dish.
- Filling: Layer can of drained and flaked tuna evenly over rice shell.
- Combine 3 beaten eggs, milk,grated cheese, onion and marjoram.
- Pour over tuna.
- Bake in moderate over for 50- 55 minutes or until knife comes out clean when inserted in centre.
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Have grown up with Tuna Pie. It's always our family's favorite meal. We add sliced green olives to the crust. Exclude all marjoram, but ad a touch of nutmeg and pepper to the tuna base. We also scald the milk before adding it to the tuna to help cook the egg. Smoothering it with Swiss cheese until golden brown makes it perfect.Reply
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This was a really good recipe. I used it as a guideline I guess you could say. I started out fine, but ran into some problems with no ingredients on hand and had to change somethings. But all in all it is a good recipe. The good thing about this is you can use any filling you like. I did use the tuna, however next time I may try chicken with salsa :)Reply
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