Tuna Risotto Pie

 

This is one of those dishes that I have been making for Scott for years. It is such a favourite of Scotty’s that I often cook it when he has had a rough week and needs a pick me up. I haven’t put it up on the blog till now because it felt like such an everyday dish to me.

I was explaining this risotto pie to someone the other day and from the reaction I received from them, I realised that it was probably about time I put it up on my little piece of the internet for others to enjoy.

My mother first introduced me to this risotto pie and I have been making it pretty regularly ever since. The best thing about it is that you can make it on the weekend, freeze it in portions and then take it to work for something more exciting than a sandwich. It always gets great reactions from my colleagues as I heat it up in the kitchen.

There is not much else to say other than it is wonderfully flavourful and moist, comes together in a jiffy and you often find yourself going back for seconds and thirds (despite not being hungry any more).

I hope you enjoy it as much as we do!

Tuna Risotto Pie

1 tablespoon olive oil
1 brown onion, diced
2 garlic cloves, crushed
1 cup basmati or jasmine rice
1 3/4 cups chicken stock
425g can tuna in oil, flaked (Sirena brand is the best)
1/2 cup semi dried tomatoes
250g baby bocconcini, halved
50g parmesan cheese, grated
150g kale leaves, roughly chopped
3 eggs
Salt and pepper

Preheat oven to 180° Celsius.

Heat olive oil in a medium saucepan on a medium heat. Sauté onion and garlic until transparent then add the rice and sauté for 1-2 minutes. Add chicken stock, stir to combine and bring to the boil. Lower heat and simmer till stock is absorbed and rice is cooked (about 8 minutes). Remove from heat and set aside to cool.

In a large bowl combine rice mixture, tuna, tomatoes, 200g bocconcini, parmesan, kale, eggs and salt and pepper (to taste) and stir to combine.

Line a 20cm spring form pan with baking paper and fill with the mixture. Top with the remaining bocconcini and place in the oven for 25 minutes or until the top is golden.

Remove from oven, set aside to cool for 10 minutes then remove from pan and serve with a side salad.

Comments

  1. themondaybox says

    This looks wonderful! I have never baked rice into anything other than a gooey casserole and I love rice. This is kind of like a rice quiche without so much egg. I will be trying this soon. Thanks!
    My recent post Fig Jam Biscotti

  2. says

    What a fun looking dish! My mother used to make something vaguely similar, but it was more of a casserole, and didn't have the depth of flavor that your recipe has. I really like this – great idea. Thanks!

  3. says

    Looks like this will solve a mid-week dinner drama when I couldn't be bothered with cooking. Yes, I'd still have to cook it but it's so easy! Loving you little wooden board with legs!

  4. says

    I am so glad you shared it Amanda, mid-week dinner dilemma recipes are the best. We all get stuck sometimes, both for ideas and in the rut of our own to-go-tos, so it's nice to see something new. Although I have a slight aversion to rice (from overcooked rice in tomato soup at the school diner), I would be willing to try this. With trout. YUM!
    My recent post Quinoa Nachos with Pico de Gallo

  5. cookingcrusade says

    This looks soooo good! Definitely perfect for an easy weeknight dinner, definitely saving this recipe for later!

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