Tuna rice bake

title="Tuna rice bake"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Tuna-rice-bake.jpg" srcset="https://img.taste.com.au/5vmg5j16/w720-h480-cfill-q80/taste/2016/11/tuna-rice-bake-78498-1.jpeg 720w, https://img.taste.com.au/t78Z4B9p/w643-h428-cfill-q90/taste/2016/11/tuna-rice-bake-78498-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Tuna rice bake"
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• 0:15 Prep


• 1:25 Cook


• 
  4 Servings


• Capable cooks

A simple idea for a busy brunch the whole family can enjoy.

Featured in
Nutrition information, Pantry recipes

Ingredients

• 3/4 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


• 1/4 cup chopped fresh basil leaves


• 8 eggs, lightly beaten


• 1/3 cup pure cream


• 2/3 cup finely grated parmesan cheese


• Mixed salad leaves, to serve

Method

• 
  
  
  Step 1
  
  
  
  
  Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 22cm (base) round cake pan. Line base and side with baking paper. Cook rice following packet directions.
  
  
  

  
  

  
  



• 
  
  
  Step 2
  
  
  
  
  Meanwhile, heat oil in a large frying pan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 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, basil and rice. Spoon mixture into prepared pan.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Whisk eggs, cream and parmesan in a bowl. Season with salt and pepper. Pour over rice mixture. Tap pan on bench to remove air bubbles. Bake for 50 minutes to 1 hour or until browned and cooked through. Stand in pan for 5 minutes. Turn out onto a plate. Cut into wedges. Serve with salad leaves.
  
  
  

• Low carb


• Low sugar


• Lower gi

Nutrition

• 2327 kj

  Energy




• 28g

  Fat Total




• 12g

  Saturated Fat




• 2g

  Fibre




• 41g

  Protein




• 505mg

  Cholesterol




• 594.41mg

  Sodium




• 3g

  Carbs (sugar)




• 33g

  Carbs (total)

All nutrition values are per serve

Notes

Storage tip: Transfer cooled bake to an airtight container. Refrigerate for up to three days.

To serve: Serve hot or cold. To reheat, place whole bake on a baking tray. Cover loosely with foil. Preheat oven to 180°C/160° fanforced. Cook for 20 to 30 minutes or until heated through. Alternatively, microwave individual portions, covered with paper towel, on HIGH (100%) for 1 to 2 minutes or until heated through.

• Author: Kim Coverdale


• Image credit: John Paul Urizar


• Publication: Super Food Ideas

Source: taste.com.au