Rice And Tuna Pie(Or Chicken, Or Turkey, Or Ham)
A savory rice and meat pie combining tender rice, protein, and melted cheese, perfect for family dinners or potlucks with comforting flavors and hearty textures.
Ingredients
Instructions
- Combine cooked rice, melted butter, chopped onion, and a slightly beaten egg to make the rice pie shell.
- Press the mixture into the bottom and sides of a 10-inch pie pan or a 10 x 6 x 1 3/4-inch baking dish.
- Layer drained tuna, flaked or diced chicken, turkey, or ham evenly over the rice shell.
- In a bowl, beat 3 eggs, then add milk, shredded Swiss cheese, chopped onion, salt, and pepper; mix well.
- Pour the egg mixture over the layered meat or fish.
- Bake at 350°F (175°C) until a knife inserted near the center comes out clean, about 50 to 55 minutes.
Tips & Substitutions
For a richer flavor, consider adding herbs like dill or parsley to the rice mixture. If you don't have Swiss cheese on hand, feel free to substitute with cheddar or mozzarella. For a lighter option, you can use cooked quinoa instead of rice. If you're using leftover cooked meats, be sure to shred or chop them finely for even distribution. This dish also works well with any canned fish from your pantry.
Serving Suggestions
This versatile pie can be served as a main dish or as a hearty appetizer. Pair it with a light salad or steamed vegetables for a well-rounded meal. For a delicious snack, serve slices alongside a Shrimp And Pistachio Spread. It also makes a great picnic option, as it can be enjoyed hot or cold.
Storage & Reheating
Allow the tuna pie to cool completely before storing. Cover it tightly with plastic wrap or aluminum foil and refrigerate for up to 3 days. To reheat, place individual slices in the microwave or bake in the oven at 350°F (175°C) for about 15-20 minutes until heated through. Avoid reheating multiple times to maintain quality.
Nutrition & Diet Analysis (per serving)
Each serving of Rice And Tuna Pie(Or Chicken, Or Turkey, Or Ham) contains roughly 1595 calories, with 35g protein, 176g carbohydrates, and 84g fat. It is an excellent source of calcium (78% of the Daily Value), protein (70% of the Daily Value), and iron (42% of the Daily Value), and a good source of potassium and vitamin C. Note that it is relatively high in sodium, at 2343mg per serving (102% 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 other types of rice for this recipe?
Yes, you can use other types of rice such as brown rice or jasmine rice. Keep in mind that cooking times may vary, so adjust accordingly. Brown rice will provide a nuttier flavor and more fiber, while jasmine rice offers a fragrant aroma. Make sure to cook the rice fully before mixing it with other ingredients.
What can I substitute for the egg in the recipe?
If you need an egg substitute, you can use 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water). These alternatives will help bind the ingredients together without compromising the dish's texture and flavor.
Can I freeze the rice and tuna pie?
Yes, you can freeze the pie before or after baking. If freezing before, wrap it tightly and freeze for up to 2 months. If freezing after baking, cool it completely, then wrap it tightly in foil or plastic wrap. To reheat, thaw in the refrigerator overnight and bake at 350°F (175°C) until heated through, about 30-40 minutes.
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).