Creamy Tuna and Rice Bake

    Creamy Tuna and Rice Bake

    19saves
    1hour25min


    77 people made this

    Unlike most tuna bakes that use pasta this one uses rice. It has a unique puffy and light quality with subtle flavours.

    Ingredients
    Serves: 6 

    • 2/3 cup uncooked white rice
    • 1 1/3 cups (750ml) water
    • 2 egg whites
    • 75g butter
    • 1/4 cup (30g) plain flour
    • 1 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 1 1/2 cups (375ml) milk
    • 2 egg yolks
    • 1 (375g) tin tuna, undrained
    • 2 tablespoons grated onion
    • 1 tablespoon lemon juice

    Directions
    Preparation:10min  ›  Cook:1hour15min  ›  Ready in:1hour25min 

    1. Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover and simmer until the rice is tender and the liquid has been absorbed; 20 to 25 minutes.
    2. Preheat an oven to 180 degrees C.
    3. Whisk egg whites until foamy in a large glass or metal mixing bowl. Lift your whisk straight up; the egg whites should form a sharp peak that holds its shape; set aside.
    4. Melt the butter in a large saucepan over medium-low heat. Whisk in the flour, salt and pepper. Stir until the mixture becomes paste-like and light golden brown; about 5 minutes.
    5. Gradually whisk the milk into the flour mixture and bring to a simmer over medium heat. Cook and stir 5 minutes.
    6. Whisk the egg yolks in a bowl until broken then whisk in the milk mixture a few tablespoons at a time until you have whisked in 1/3 of the milk mixture.
    7. Scrape the egg yolk mixture into the saucepan with the remaining milk and whisk until smooth. Cook 2 more minutes stirring constantly.
    8. Remove the milk sauce from the heat and stir in the rice, tuna, onion and lemon juice.
    9. Gently fold in the egg whites until evenly blended then pour into a 750ml casserole dish.
    10. Bake in the preheated oven until the casserole has puffed slightly, is golden brown and has set in the centre; about 40 minutes.

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    Reviews (1)

    SnowMilne-Hearne
    0

    This recipe is so easy to make and it has an awesome flavour. The first time I made it I forgot to put the lemon in it and still tasted beautiful. The second time I changed it a little and put some cooked mushrooms in the mixture and a little grated mozzarella cheese on top and then actually putting some slices of fresh lemon on the top of the cheese. Very nice zest to it. Quick to make and if cooking for 4 people I do make double. I think this recipe would be lovely with a hint of chilli through it as well. I keep any left over of the recipe mix and put in the very small size voulevants, which is also lovely with a tiny bit of lemon zest to decorate the top. - 04 Dec 2013

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