Unlike most tuna bakes that use pasta this one uses rice. It has a unique puffy and light quality with subtle flavours.
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
Absolutely fantastic! I was pleasant surprised by this casserole. The only thing I changed was to add 1 garlic clove, crushed and grated and also grated a carrot and added some parsley. Very good flavor and fairly easy recipe to follow. Will definitely be making this again. - 13 Mar 2010 (Review from Allrecipes USA and Canada)
I really enjoyed this twist on a tuna casserole recipe. Being gluten sensitive, I mixed cornstarch with some of the milk and stirred it into the melting butter instead of making a flour paste. This worked quite well. I also added garlic and basil to add flavor. - 25 Mar 2010 (Review from Allrecipes USA and Canada)