Some days I have this 'I want to throw everything in a bowl, stick it in the oven and it come out edible!' :) This thermomix tuna rice pie was inspired by some left over rice in the fridge and a tin of tuna in the cupboard (I did have a bag of chocolate chips as well but didn't think they would go too well!!) ;)
So I did the masterchef classic invention test - I went to google and googled some recipes. I knew a pie would be the easiest thing but I really wasn't sure what else I could pair with it all to make it edible.
Then I stumbled upon this recipe from Chew Town and I had all but a few of the ingredients. So a couple of subs and we had a really nice dinner!
I have really enjoyed experimenting with this. The flavours and the possibilities are really great. The bocconcini I think adds that extra gooey taste that carries the chilli and semi dried tomatoes. I am 99.9% positive this will be a great addition to your weekly menu! :D
Tuna Rice Pie – ThermoFun
Ingredients
- 50g parmesan cheese, cubed
- 2 garlic cloves, peeled
- 1 onion, peeled and halved
- 1 red chilli, deseeded
- 100g sun-dried tomatoes
- 20g olive oil
- 200g basmati rice
- 30g TM vegetable stock concentrate
- 430g boiling water from kettle
- 425g can tuna, drained
- 220g (130g drained) baby bocconcini, halved, divided
- 60g baby spinach
- 3 eggs
- salt and pepper, to taste
- mixed herbs, dried
To Serve
- cooked vegetables / salad of choice
Instructions
- Preheat oven to 180°C. Line a 20cm springform tin with baking paper.
- Place parmesan cheese into TM bowl and grate 10 sec / speed 9. Set aside.
- Place garlic, onion, chilli, sun-dried tomatoes and oil into TM bowl and chop 3 sec / speed 5. Scrape down and sauté 5 mins / Varoma / speed 1 / MC off.
- Add rice and stock and with aid of spatula, stir well to combine.
- Sauté 2 mins / 100°C / speed 1 / Reverse / MC off.
- Add boiling water and cook 10 mins / 100°C / speed 2 / Reverse.
- In a very large bowl combine rice mixture, tuna, 90g bocconcini, parmesan, spinach, eggs, salt and pepper. Stir well to combine.
Tip: place large bowl onto TM lid to weigh bocconcini and spinach. - Pour the mixture into tin, top with remaining bocconcini and sprinkle with mixed herbs.
- Bake for 25 mins.
- Remove from oven and set aside to rest 5-10 mins.
- Serve with vegetables / salad of choice.
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If you have enjoyed this recipe then please consider leaving a comment. It’s always refreshing to see comments from people that have tried a recipe and found it a success or tweaked it to suit.
Jo says
I was sceptical about this dish but we loved it & it was very filling. It was requested again 2 nights later.
thermofun says
It has that "I don't know about this!" look but the proof is in the pie :D
Amanda T says
If I could rate this recipe a 10 I would. Utterly adore it.
thermofun says
Thanks Amanda - this would be one of my most favourite recipes that I've published this year! :) Try it with cooked chicken for a change too!
AmandaT says
Wow, this recipe was so simple and tasted so delicious! Will definitely be adding your Tuna rice pie to the lists of favourites. Thanks for the great conversion Leonie :-)
thermofun says
Thanks Amanda - yes a favourite in our house too! :) Try it with shredded chicken too! :)
Annette says
This has become one of my favourite meals. It is so tasty and easy to make. We both love it. Makes a very nice change from tuna mornay which was my only other tuna recipe! Thank you, Leonie.
thermofun says
Thank you Annette. :)
Karen says
Really really lovely meal, enjoyed by the whole family! I think it would be equally lovely served cold in summer.
I am thinking of making individual serves in muffin tins for school lunch boxes.
Thanks for a delicious and easy recipe.
thermofun says
Thanks Karen, yes it would be lovely cold in summer. Great idea re the individual muffins for school lunch boxes too. :)
Lisa S says
Rippa family dinner. Fights for the last piece.
thermofun says
Thanks Lisa - we love it too! :)