Ingredients for Mediterranean Tuna And Rice Pie
- Olive Oil
- Brown Onion
- Garlic Cloves
- Basmati Rice
- Chicken Stock
- Tuna In Vegetable Oil
- Sun Dried Tomato
- 125g bocconcini cheese, halved or quartered
- Parmesan Cheese
- Baby Spinach Leaves
- Eggs
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How to Make Mediterranean Tuna And Rice Pie
- Heat olive oil in a saucepan over medium heat. Add onion and garlic; cook, stirring often, for 7-8 minutes, or until onion is softened.
- Increase heat to high. Add rice and cook, stirring constantly, for 1 minute.
- Stir in stock. Bring to a simmer, reduce heat to low, cover, and cook for 10 minutes.
- Remove from heat and let stand, covered, for 10 minutes.
- Transfer rice to a large bowl and set aside to cool for 10 minutes.
- Preheat oven to 190°C (170°C fan-forced). Grease and line the base of a 6cm deep, 20cm springform pan.
- Add drained tuna, drained chopped tomatoes, bocconcini, parmesan cheese, spinach, and beaten eggs to the cooled rice. Season generously with salt and pepper.
- Gently mix until well combined.
- Press the rice mixture into the prepared pan.
- Bake for 40-50 minutes, or until golden brown and set. The edges should be crisp.
- Let the pie stand in the pan for 10 minutes before running a knife around the edge to loosen.
- Cut into wedges and serve warm. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
13g
Fat
31g
Carbs
8g
