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
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.