Recipe

Tuna pie with rice crust

Mar 27, 2013 1:00pm
  • 10 mins preparation
  • 50 mins cooking
  • Serves 6
    • Print
    Print

Ingredients

Tuna pie with rice crust
  • 11 eggs
  • 4 cup cooked long-grain white rice (1 1/3 cups uncooked)
  • 250 gram frozen chopped spinach, thawed
  • 1/2 cup roasted red capsicum strips
  • 1/2 cup thickened cream
  • 425 gram can tuna in oil, drained, flaked into large chunks

Method

Tuna pie with rice crust
  • 1
    Preheat oven to 180°C/160°C fan-forced. Grease and line base and side of a 22cm springform pan with baking paper. Beat 3 eggs in a bowl. Add rice; stir to combine. Season. Spread rice mixture over base and about 3cm up sides of prepared pan. Bake 15 minutes.
  • 2
    Using hands, squeeze excess liquid from spinach. Whisk 4 of the remaining eggs in a bowl. Stir in spinach, capsicum, cream and tuna. Season. Pour mixture into dish (it's okay if the filling is a little higher than the crust). Using the back of a spoon, make 4 indents in the top of the filling. Crack each of the remaining eggs into an indent. Bake 35 minutes or until filling is set. Cool in pan 10 minutes.
  • 3
    Serve pie warm or at room temperature.

Notes

Swap red capsicum for semi-dried tomatoes.

The Latest from Food To Love