Rice and Tuna Pie
Transform your weeknight dinners with this comforting and savory Rice and Tuna Pie, a delightful twist on classic baked casseroles! This hearty dish combines tender, perfectly cooked long-grain white rice with flaky canned tuna, creamy melted cheeses, and a medley of aromatic herbs like oregano and basil. A golden breadcrumb topping adds the perfect crunch, while a simple egg and milk mixture binds everything into a cohesive, sliceable masterpiece. With just 20 minutes of prep time and a total of six servings, this recipe is as convenient as it is satisfying. Serve warm with a crisp side salad or steamed vegetables for a well-rounded meal that's sure to become a family favorite. Perfect for those seeking a flavorful, easy-to-make dinner option!
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 cups water
- 2 5 oz cans canned tuna
- 4 oz cream cheese
- 1.5 cups grated cheddar cheese
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 eggs
- 0.5 cup milk
- 2 tbsp butter
- 1 tsp dried oregano
- 1 tsp dried basil
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.5 cup breadcrumbs
- 1 tbsp olive oil
Instructions
Preheat your oven to 375°F (190°C). Grease a pie dish or oven-safe baking dish with butter or olive oil and set aside.
Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the rice and water, bring to a boil, then reduce the heat to low. Cover and let it simmer for 15 minutes or until the rice is tender and the water has been absorbed. Set aside to cool slightly.
In a skillet, heat the olive oil over medium heat. Sauté the finely chopped onion and minced garlic until softened and fragrant, about 5 minutes.
In a large mixing bowl, combine the cooked rice, sautéed onion and garlic, drained canned tuna, cream cheese, 1 cup of the grated cheddar cheese, dried oregano, basil, salt, and pepper. Mix thoroughly until evenly combined.
Transfer the rice and tuna mixture to the prepared pie dish. Press it down gently to create a smooth and even surface.
In another bowl, whisk together the eggs and milk until well-combined. Pour this mixture evenly over the rice and tuna layer, ensuring it soaks in throughout.
Top the pie with the remaining 0.5 cup of grated cheddar cheese and a layer of breadcrumbs for a crispy finish.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the filling is set.
Remove the pie from the oven and let it cool for 5-10 minutes before slicing and serving.
Serve warm with a side salad or steamed vegetables for a complete meal.
Nutrition Facts
Calories |
2189 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.3 g | 188% | |
| Saturated Fat | 79.4 g | 397% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 763 mg | 254% | |
| Sodium | 3985 mg | 173% | |
| Total Carbohydrate | 130.0 g | 47% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 19.3 g | ||
| Protein | 95.2 g | 190% | |
| Vitamin D | 5.5 mcg | 28% | |
| Calcium | 1664 mg | 128% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1097 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
