Tuna Rice Bake Recipes

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:

• Pour rice into a heavy pot and add water; swirl to allow rice to settle. Bring to a simmer over medium-high heat; do not stir. Reduce heat to low, cover, and continue to simmer for 15 minutes.
• While rice is cooking, place tuna into a large mixing bowl and break up with your hands or a fork. Toss in red bell pepper, jalapeno, 1/4 cup green onions, rice vinegar, soy sauce, sesame oil, Sriracha, and lemon juice. Mix with a fork until thoroughly combined.
• Turn off heat and let rice sit, covered, for 10 minutes.
• Fluff rice with a fork to separate the grains and break up any large clumps; transfer into the mixing bowl. Mix thoroughly with a spoon until all the ingredients are evenly incorporated. Taste and adjust seasoning if needed. Serve warm, at room temperature, or cold like a rice salad, topped with red pepper flakes and 1 teaspoon green onion.

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:

• First make the tomato sauce, then the tuna rice mix.
• 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.
• Tomato sauce: add carrots and fresh tomatoes. Saute till tomatoes become tender and juicy.
• Tomato sauce: add the canned roma tomatoes and stir. Pinch in salt, pepper, and sugar to taste. Lower heat and leave to simmer.
• Preheat oven to 350 F or 180°C.
• Tuna rice: mix all ingredients in a bowl, then transfer to a large rectangular casserole and even out its distribution.
• Layer the tuna rice with sour cream, chunky tomato sauce, and cheese. Throw in the oven until the cheese is melted.
• Garnish the finished product with fresh parsley.
• 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.

Steps:

• Preheat the oven to 200c.
• in a saucepan bring to the boil the water,add stock cube then rice.then add carrots so they soften.
• once 1/2 the water has been absorbed, add the chopped tomatoes and tuna,ginger and garlic plus pepper,leave to reduce for another 10mins.
• whilst that boils,chop the onions and place in the bottom of a cassarole dish,season with salt and pepper and place in the oven to crisp for 8mins.
• remove the pan from the heat and pour ontop of the onions in the arrole dish,return to the oven till all the liquid is absorbed.
• once this has happened crumble bread on top and season with salt and pepper.

Steps:

• In a large bowl, combine the soup, milk and lemon juice. Stir in tuna, rice and pepper. , Transfer to a greased 10-in. pie plate or quiche dish. Bake, uncovered, at 375° for 25 minutes. Top with broccoli; sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted.

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:

• Saute celery in butter until tender crisp.
• Add brown rice, tuna, eggs and lemon juice. Fold in mayonnaise. Season to taste.
• Turn into shallow buttered 1 1/2 quart casserole. Top with onion rings.
• Bake at 350 for 20 minutes.

Steps:

• In a small skillet, saute onion in oil until tender. In a microwave-safe dish, whisk together water and soup mix. Microwave, uncovered, on high for 1-1/2 to 2 minutes, whisking occasionally. Add soup to sauteed onions. Stir in the broccoli, tuna, milk, salt and lemon-pepper; bring to a boil. Reduce heat; simmer for 5 minutes or until broccoli is tender. Stir in rice. Cook and stir 2-3 minutes longer or until heated through. Sprinkle with almonds.

Steps:

• Butter a 1 1/2 quart casserole dish; set aside.
• In a mixing bowl, mix together the first 5 ingredients.
• Sprinkle the breadcrumbs evenly over the bottom of the casserole dish.
• Transfer the tuna-rice mixture into the casserole dish and spread out evenly.
• Sprinkle cheese evenly over the top.
• Bake in a 350° oven for 25-30 minutes or until bubbly.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Spread rice in the bottom of a 2-quart casserole dish. Sprinkle with oregano, salt, and pepper. Layer tuna over top, then diced onion.
• Drain tomato juice into a 2-cup liquid measure. Add enough water to reach 1 1/3 cups liquid. Layer 3/4 of the diced tomatoes over the onion, then pour the tomato juice-water mixture over top. Save remaining tomatoes.
• Melt butter in a skillet over medium heat. Stir flour into milk in a liquid measure. Pour milk mixture into the skillet and stir until thickened, about 5 minutes. Add hot pepper sauce and season with salt and pepper. Add cheese and stir until melted.
• Pour cheese sauce over the casserole. Garnish with extra tomatoes and paprika.
• Bake in the preheated oven until browned and bubbly, about 30 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix cream of celery soup, milk, curry powder, and mustard powder in a large bowl. Stir rice, tuna, and onion into the soup mixture; transfer to a casserole dish.
• Mix bread crumbs, melted butter, and parsley in a bowl; sprinkle over tuna mixture.
• Bake casserole in preheated oven until bread crumb mixture is golden brown, about 25 minutes; top with sliced eggs and return to over to bake another 5 minutes. Let casserole cool 5 minutes before serving.