Tuna & Rice Pie

[judydawn]

Tuna & Rice Pie - serves 4-6

Shell - 2 cups cooked rice (270g)
         1 small onion cut in half
         20g butter
         1 egg
         S & P to taste

Filling - Small can tuna (around 200g) - reserve liquid
          120g cheese
          small handful parsley
          1 small onion, cut in half
          15g butter
          2 eggs
          200 mls milk
          1/4 tspn dry mustard
          S & P to taste
        
                
Preparation of the shell

Chop onion for 2 seconds/speed 5. Add butter and saute 3 mins/100^oC/speed 1.
Add cooked rice and egg.  Mix on reverse/speed 2/30 seconds.
Press up the sides and base of a 24cm greased pie plate, leaving a 2cm space at the top of the dish.
Spoon the flaked tuna over the shell and set aside whilst you make the rest of the filling.

Filling

Grate the cheese and parsley for 5 seconds/speed 7. Set aside.
Grate the onion for 2 seconds/speed 5. Saute in the butter for 3 mins/100^oC/speed 2.
Add the reserved liquid, milk, cheese/parsley mixture, eggs and mustard & mix for 30 seconds/speed 3.
Pour over the tuna, making sure the rice is covered with the liquid.
Bake for approx. 50-55 minutes on 180^oC or until set.

I like to use Bron's steamed garlic rice for this recipe as it adds so much flavour but you can use leftover plain rice.
I always did it with plain tuna in brine but there are so many flavoured versions of tuna on the market now and it is worthwhile trying some of them.  Today I used 2 x 95g cans Safcol chilli and roasted garlic tuna.

Members' comments
Merlin - Thanks for another great recipe. Made this tonight but used tinned salmon instead of the tuna and it is a fantastic recipe for us coeliacs with the rice crust. I also cooked it for 50 minutes and the smell and the taste was divine.

Chelsea - Yummo! Good work JD! Tasty and economical! This is a regular dish at our house.


cookie1 - We had this for dinner last night with vegies. Very nice and even better today with salad.

faffa 70 - Made this for dinner tonight and DH declared it a winner. Made double and there was a fair bit left over for his lunch tomorrow so he is happy. Served it with some steamed veg.



 

[Chelsea (Thermie Groupie)]

Yummo! Good work JD! 

[cookie1]

Another healthy one to try. Must have our fish meals each week.

[Thermomixer]

Thanks JD - I like those rice crust pies.  Ta 

[isi]

This is such a Great Idea!!!
Never heard about this kind of pie!

judy and once again - your cup is a 250ml  cup??

thank you
isi

[judydawn]

Yes isi, 250ml cup.

[isi]

Thanks Judy

Do I pull the sides up just like I  would do in a  normal pie or not as much?

[judydawn]

Yes, go up the sides of the pie plate but not all the way to the top of the dish. I leave a 2cm space at the top so that when  you pour the liquid in, it covers all the rice. It can get a bit crispy if left uncovered.

[judydawn]

Revisited this one today and made a couple of slight changes to instructions.  This was cooked for 55 mins but I should have been keeping an eye on it, 50 mins probably would have been just right. 

[Merlin]

Thanks for another great recipe. Made this tonight but used tinned salmon instead of the tuna and it is a fantastic recipe for us coeliacs with the rice crust. I also cooked it for 50 minutes and the smell and the taste was divine. How do you keep coming up with such amazing recipes??? I think we should all call you the thernomix meister!!!!

[judydawn]

Why thanks Merlin, that is great to hear.  I've being doing this one for many years - you know those recipes you have in a book you generally call 'Family Favourites' so heaven knows where it came from originally. 

[Chelsea (Thermie Groupie)]

We had this for dinner tonight with a garden salad.  It was enjoyed once again. 

[cookie1]

We had this for dinner last night with vegies. Very nice and even better today with salad.

[judydawn]

Glad you enjoyed it Cookie & Chelsea before you

[Chelsea (Thermie Groupie)]

Made it again last week JD. Tasty and economical!