Tuna and Rice Bake

Ingredients

1 cup white long-grain rice

1 tablespoon olive oil

1 medium brown onion, finely chopped

2 garlic cloves, crushed

2 celery stalks, finely chopped

1 medium red capsicum, finely chopped

425g can tuna in springwater, drained, flaked

8 eggs, lightly beaten

1/3 cup thickened cream

1/2 cup finely grated parmesan cheese

Method

Preheat oven to 180°C. Grease a square cake pan. Line base and side with baking paper. Cook rice following packet directions.

Meanwhile, heat oil in a large frying pan over medium-high heat. Add onion and garlic. Cook, stirring, for 5 minutes or until onion has softened. Add celery and capsicum. Cook, stirring, for 5 minutes or until vegetables are just tender. Remove from heat.

Stir in tuna and rice. Spoon mixture into prepared pan.

Whisk eggs, cream and Parmesan in a bowl. Season with salt and pepper. Pour over rice mixture. Bake for 50 minutes to 1 hour or until browned and cooked through. Stand in pan for 5 minutes. Serve hot or cold.

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