Tuna Doria
Creamy, comforting, and irresistibly cheesy, Tuna Doria is a delightful fusion dish that brings together Japanese comfort food and Western-style gratin. This oven-baked casserole features layers of fluffy rice, savory tuna sautéed with garlic and onion, and a luxuriously smooth béchamel sauce, all topped with a golden crust of melted cheddar and Parmesan cheese. The subtle hint of nutmeg in the sauce adds an aromatic depth, while the bake transforms humble pantry staples like canned tuna and rice into a decadent, crowd-pleasing dinner. Easy to prepare and perfect for busy weeknights, this one-dish recipe not only satisfies cravings but also delivers on simplicity and flavor. Pair it with a crisp side salad, and don’t forget to sprinkle fresh parsley on top for a vibrant finishing touch.
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Recipe Information
Ingredients
- 400 g Cooked rice
- 150 g Canned tuna (in oil or water, drained)
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 2 tbsp Unsalted butter
- 2 tbsp All-purpose flour
- 300 ml Milk
- 100 g Grated cheddar cheese
- 50 g Grated Parmesan cheese
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 tsp Nutmeg (optional)
- 1 tbsp Olive oil
- 1 tbsp Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 200°C (390°F). Grease a medium-sized oven-safe baking dish with a little olive oil.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and cook until it turns translucent, about 3-4 minutes. Add the minced garlic and sauté for another minute until fragrant.
Stir in the drained canned tuna, breaking it up slightly with a spatula. Cook for 2 minutes, then remove from heat. Set aside.
In a separate saucepan, melt 2 tablespoons of unsalted butter over medium heat. Once melted, whisk in 2 tablespoons of all-purpose flour to form a roux. Cook for 1-2 minutes, stirring constantly, to remove the raw flour taste.
Slowly pour in the milk while whisking continuously to avoid lumps. Cook the béchamel sauce for 5-6 minutes, stirring occasionally, until it thickens. Season with 1 teaspoon of salt, 0.5 teaspoon of black pepper, and a pinch of nutmeg (if using). Remove from heat.
Spread the cooked rice evenly at the bottom of the greased baking dish. Layer the sautéed tuna mixture on top of the rice.
Pour the béchamel sauce evenly over the tuna and rice layers, ensuring everything is well-coated.
Sprinkle the grated cheddar cheese and Parmesan cheese evenly over the top of the casserole.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown on top.
Remove the Tuna Doria from the oven and let it rest for 5 minutes before serving. Garnish with fresh parsley, if desired.
Nutrition Facts
Calories |
1889 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.8 g | 125% | |
| Saturated Fat | 52.9 g | 264% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 4424 mg | 192% | |
| Total Carbohydrate | 155.4 g | 57% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 20.3 g | ||
| Protein | 105.8 g | 212% | |
| Vitamin D | 6.9 mcg | 35% | |
| Calcium | 1763 mg | 136% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1391 mg | 30% | |
*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.
