Tuna & Rice Pie

  • 45min prep
  • 45min cook
  • 8 Servings


  • 1 tablespoon olive oil

  • 1 brown onion, chopped

  • 2 garlic cloves, crushed

  • 1 cup basmati rice or jasmine rice, rinsed

  • 1 ¾ cups stock

  • 425g can tuna in oil, drained, flaked

  • ½ cup (125g) sun-dried tomatoes, drained, finely chopped

  • 200g baby bocconcini cheese, drained, roughly chopped

  • 50g parmesan cheese, finely grated

  • 100g baby spinach leaves, shredded

  • 3 eggs, lightly beaten


  • Heat oil in a saucepan over medium heat. Add onion and garlic. Cook, stirring often, for 7 to 8 minutes or until onion is soft. Increase heat to high and add rice. Cook, stirring, for 1 minute. Stir in stock. Bring to a simmer. Reduce heat to low. Cover and cook for 10 minutes. Remove from heat. Stand, covered, for 10 minutes. Transfer to a bowl. Set aside for 10 minutes to cool.

  • Preheat oven to 190°C. Grease and line base of a 6cm deep, 20cm (base) springform pan. Add tuna, tomato, bocconcini, parmesan, spinach and egg to cooled rice mixture. Season with salt and pepper. Mix until well combined.

  • Press rice mixture into prepared pan. Bake for 40 to 50 minutes or until set and crisp around the edges. Stand in pan for 10 minutes. Run a knife around the edge to loosen pie.

  • Cut pie into wedges and serve warm.