Tuna Rice Bake Recipe

Name: Tuna Rice Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup sour cream; 1/4 cup parmesan cheese; 1 tablespoon fresh parsley, chopped; 5 tablespoons olive oil (for tomato sauce); 1 onion, finely chopped (for tomato sauce); 3 garlic cloves, crushed (for tomato sauce); 1 teaspoon oregano (for tomato sauce); 1 teaspoon basil (for tomato sauce); 1/2 teaspoon ground cloves (for tomato sauce); 3 bay leaves (for tomato sauce); 1/4 cup baby carrots, very finely diced (for tomato sauce); 2 tomatoes, diced (for tomato sauce); 1 (400 g) can peeled roma tomatoes (for tomato sauce); 1 teaspoon fresh ground pepper (for tomato sauce); 1 teaspoon salt (for tomato sauce); 1 teaspoon sugar (for tomato sauce); 370 g tuna chunks in oil (2 cans, for tuna rice); 8 champignon mushrooms, peeled and sliced (for tuna rice); 1 red capsicum, diced (for tuna rice); 1/2 cup green olives, halved (for tuna rice); 1/2 lemon, pulp and zest (for tuna rice); 1/2 tablespoon dried basil (for tuna rice); 1/2 tablespoon dried oregano (for tuna rice); 2 tablespoons fresh parsley, chopped (for tuna rice); 1 teaspoon fresh ground pepper (for tuna rice); 2 garlic cloves, crushed (for tuna rice); 3 cups cooked brown rice (for tuna rice); 1/4 cup olive oil (for tuna rice)

Servings: persons

1 cup sour cream
1/4 cup parmesan cheese
1 tablespoon fresh parsley, chopped
5 tablespoons olive oil (for tomato sauce)
1 onion, finely chopped (for tomato sauce)
3 garlic cloves, crushed (for tomato sauce)
1 teaspoon oregano (for tomato sauce)
1 teaspoon basil (for tomato sauce)
1/2 teaspoon ground cloves (for tomato sauce)
3 bay leaves (for tomato sauce)
1/4 cup baby carrots, very finely diced (for tomato sauce)
2 tomatoes, diced (for tomato sauce)
1 (400 g) can peeled roma tomatoes (for tomato sauce)
1 teaspoon fresh ground pepper (for tomato sauce)
1 teaspoon salt (for tomato sauce)
1 teaspoon sugar (for tomato sauce)
370 g tuna chunks in oil (2 cans, for tuna rice)
8 champignon mushrooms, peeled and sliced (for tuna rice)
1 red capsicum, diced (for tuna rice)
1/2 cup green olives, halved (for tuna rice)
1/2 lemon, pulp and zest (for tuna rice)
1/2 tablespoon dried basil (for tuna rice)
1/2 tablespoon dried oregano (for tuna rice)
2 tablespoons fresh parsley, chopped (for tuna rice)
1 teaspoon fresh ground pepper (for tuna rice)
2 garlic cloves, crushed (for tuna rice)
3 cups cooked brown rice (for tuna rice)
1/4 cup olive oil (for tuna rice)

1
First make the tomato sauce, then the tuna rice mix.
2
Tomato sauce: Heat olive oil in medium large saucepan. Saute the onions till fragrant, then add oregano, basil, bay leaves, cloves, and a bit later then garlic.
3
Tomato sauce: add carrots and fresh tomatoes. Saute till tomatoes become tender and juicy.
4
Tomato sauce: add the canned roma tomatoes and stir. Pinch in salt, pepper, and sugar to taste. Lower heat and leave to simmer.
5
Preheat oven to 350 F or 180u00b0C.
6
Tuna rice: mix all ingredients in a bowl, then transfer to a large rectangular casserole and even out its distribution.
7
Layer the tuna rice with sour cream, chunky tomato sauce, and cheese. Throw in the oven until the cheese is melted.
8
Garnish the finished product with fresh parsley.
9
Serving suggestion: excellent with an appetizer of pear salad with honey mustard dressing, and a dessert of lime sorbet with berry sauce. Serve with your choice of white or sparkling wine.

1330

kcal

Calories

Fat

172

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: 1 cup sour cream, 1/4 cup parmesan cheese, 1 tablespoon fresh parsley, chopped, 5 tablespoons olive oil (for tomato sauce), and more.

Yes, Tuna Rice Bake falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tuna Rice Bake

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