Rice And Tuna Pie
A savory rice and tuna pie with a cheesy, eggy filling, perfect for a comforting family meal or casual gathering, blending hearty flavors with a creamy texture.
Ingredients
Instructions
- Combine cooked rice, butter, one beaten egg, chopped onion, and crushed marjoram in a bowl.
- Press the rice mixture onto the bottom and sides of a lightly buttered 10-inch pie plate or baking dish.
- Sprinkle drained tuna evenly over the rice shell.
- Combine the remaining eggs, milk, salt, pepper, and shredded Swiss cheese; pour over the tuna.
- Bake at 350°F (175°C) for 50 to 55 minutes or until a knife inserted in the center comes out clean.
Tips & Substitutions
For a creamier texture, consider adding a tablespoon of sour cream or Greek yogurt to the egg mixture. If you're out of Swiss cheese, a blend of mozzarella and cheddar can work well. To enhance flavor, you might sauté the onions before mixing them with the rice. Experimenting with herbs like dill or parsley can also elevate the dish. This pie is a great way to use up leftover rice and is reminiscent of other comforting American recipes.
Serving Suggestions
Serve warm, garnished with fresh herbs or a dollop of sour cream for added richness. This dish pairs beautifully with a side salad, such as Mawmaw'S Crunchy Potato Chip Salad, to balance the flavors. A crisp green salad or roasted vegetables can also complement the pie well, making it a versatile meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pie in a preheated oven at 350°F (175°C) for about 20-25 minutes, or until heated through. Alternatively, you can microwave individual slices for about 1-2 minutes, ensuring they are warmed evenly.
Nutrition & Diet Analysis (per serving)
Each serving of Rice And Tuna Pie contains roughly 854 calories, with 21g protein, 132g carbohydrates, and 30g fat. It is an excellent source of iron (97% of the Daily Value), calcium (50% of the Daily Value), and protein (42% of the Daily Value), and a good source of vitamin A and vitamin C. Note that it is relatively high in sodium, at 717mg per serving (31% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use brown rice instead of white rice in this recipe?
Yes, you can substitute brown rice for white rice. Keep in mind that brown rice may alter the texture slightly and will require longer cooking time beforehand. Make sure the rice is fully cooked before using it in the pie to ensure even baking.
Is it possible to make this pie ahead of time?
Absolutely! You can prepare the pie a day in advance and refrigerate it unbaked. When ready to serve, simply bake it as directed, adding a few extra minutes to the cooking time if it's cold from the fridge. This makes it a convenient option for meal prep.
What can I use instead of tuna if I want a different protein?
If you're looking to substitute tuna, consider using canned salmon or shredded cooked chicken for a different flavor profile. Both options will work well with the other ingredients and retain the dish's overall essence while introducing new tastes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).