Baked Tuna Rice Pancake Recipes

Steps:

• Preheat oven to 350°F
• Warm-up overnight cooked rice in the microwave for about 2 minutes. (If you use warm and fresh rice, you may skip this step). Stir and fluff the rice.
• Stir in 2 eggs and a pinch of salt until the rice combines well with eggs. Sprinkle with Furikake seasoning.
• Add tuna and dry chives. Stir well until all ingredients combine well and become slightly sticky.
• Put foil on a baking sheet, then apply a light coat of non-stick oil spray on it. Use a cookie scooper to make rice balls then lightly push it down as a flat circle on the baking sheet.
• Spray light oil on each rice cake before baking. Bake for 20 minutes, flipping halfway through the baking process.
• Serve warm and enjoy!

Steps:

• Melt butter in a saucepan. Add garlic, onion and celery. Cook until onion is clear.
• Stir in flour and cook until frothy. Gradually add milk, stirring constantly until mixture boils and thickens.
• Remove from heat.
• Add eggs and cheese, beating until well combined.
• Stir in tuna.
• Season with salt and pepper to taste.
• Combine tuna sauce and rice.
• Pour mixture into a greased ovenproof dish.
• Cook at 180C for 20 minutes or until golden.
• Garnish with parsley. Serve hot or cold.

Steps:

• 1. Preheat convection oven to 350°F
• 2. Warm-up overnight cooked rice in the microwave for about 2 minutes. (If you use warm and fresh rice, you may skip this step) Stir and fluff the rice.
• 3. Stir in 2 eggs and a pinch of salt until the rice combines well with eggs.
• 4. Sprinkle Furikake on the rice
• 5. Put Tuna and dry chives in the bowl and stir well until all ingredients combine well and become slightly sticky.
• 6. Put foil on a baking sheet then apply a light coat of non-stick oil spray on it. Use a cookie scooper to make rice balls then lightly push it down as a flat circle on the baking sheet.
• 7. Spray light oil on each rice cake before baking. Bake for 20 minutes (turn it halfway through bake time). Enjoy!

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium saucepan, mix water, garlic, onion, salt and black pepper. Cover and bring to a boil. Let boil for 1 minute, then stir in the rice. Cover and remove from heat. Let stand for 5 minutes.
• Line the bottom of a 9x5 inch loaf pan with half of the rice. Top with drained tuna, cheese, tomatoes and the remaining rice.
• Bake in a preheated oven for 20 minutes.

Steps:

• Mix all the ingredients for the salad and set aside. Heat 1 tsp oil in a large non-stick pan and fry the garlic briefly. Stir in the spinach to wilt, then mix in the tomato purée, tuna and cottage cheese. Set aside.
• Beat the eggs with the flour and 2 tbsp water. Heat the remaining oil in a medium non-stick pan, add half the batter and swirl round the pan to coat the base. Cook briefly until set, then flip over with a palate knife to cook the other side for 1 min. Repeat with the remaining batter. Put the pancakes on serving plates, spoon the filling down one side, roll up and serve with the salad.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 2-quart casserole dish with cooking spray.
• Combine milk, both soups, tuna, rice, celery, onion, bell pepper, garlic, oregano, parsley, black pepper, and salt in a large bowl and mix until well incorporated. Pour into the prepared dish and cover with aluminum foil.
• Bake in the preheated oven until rice is tender, about 1 hour and 30 minutes. Let cool slightly before serving, about 10 minutes.

Steps:

• In a skillet, heat 1 tablespoon of the oil and cook the egg until it forms a pancake. Take it out of the skillet and cut it into strips.
• Add the rest of the oil to the pan and stir-fry the garlic, onion, broccoli and red pepper for 3-4 minutes. Add the chicken broth and cook, covered, until the broccoli is tender.
• Remove the cover, add the tuna, sesame oil, rice and cooked egg. Raise the heat and stir-fry for 3 minutes.
• Add the soy sauce and cook, stirring, 2 minutes more.