Last week I was loitering around the interwebs looking for a recipe to share on my work Facebook page and found this one for a Mediterranean Baked Rice & Tuna Pie via Taste.com. I shared the link and printed a copy for myself because it looks simple enough and I like simple. Clean too. Not too many ingredients, harty and most of all eeeeeeasy. So when I was tired and the idea of being in my kitchen for ages was the last thing I wanted to do I pulled out my piece of paper and set about making it.

And holy heck. It was GOOD.

This is a great recipe for sharing or for those potluck sort of dinners. The original article said picnics too. I would absolutely agree having eaten it hot or cold. It’s yummy. I modified it a little, as I do. Based on what I had available in my fridge. I added more herbs and swapped in fresh cherry tomatoes in place of the semi-sun-dried ones in the original. Amongst other things. So my alterations are below, the original link is above so now the time has come folks… Let’s see the finished results in pictures and COOK. 

Now let’s COOK.

And here’s a convenient pinnable pimage just for you. Hint hint.


  • 1 tbsp olive oil
  • 1 brown onion
  • 3 cloves garlic {1 heaped tbsp minced}
  • 1 cup basmati or jasmine rice, rinsed
  • 1 3/4 cup chicken stock
  • 425g can of tuna, drained
  • 1 cup cherry tomatos, chopped in half
  • 120g baby bocconcini cheese, drained {replace with feta if you like}
  • 100g baby spinach leaves, shredded
  • 1/2 cup red capscium, diced
  • 3 eggs, lightly beaten
  • a 20cm x 6cm deep springform {fancy clip side} cake pan {or similar}



  • Turn on the oven to around 190 degrees to warm up.
  • Fry off the chopped onion and garlic with the oil.
  • Once onion is soft, add the wash rice and coat with the oil, onion, garlic mixture. Over heat, turning for about a minute.
  • Add the stock and stir through. Allow to simmer for ten minutes. Resist stirring more than another one time.
  • Put aside the rice part of the dish to cool {I threw mine in the fridge because I was in a hurry}.
  • Combine the remainder of the ingredients and anything else you were planning to add in a large bowl.
  • Grease the cake pan with the fancy clip side. The original recipe says line the tray too. I found with enough butter it didn’t even stick when I baked it in the frypan. So that’s your call. Me? I ain’t got time for that. Ha.
  • Combine the cooled {ish, close enough is fine} rice mixture with the remained of the ingredients and combine.
  • Put into cake pan and bake for 30-40 minutes until golden.
  • Remove for oven and let sit for 10 minutes before running a knife around the edge of the pan to release the tray.
  • EAT IT, because it’s delicious hot.
  • And refrigerate the rest because it’s pretty darn awesome cold too.
  • Make again sometime soon.

Now like I said, this is one of those things that doesn’t look much. Sure it’d look better if you actually used the cake pan as suggested but it’s still just rice with stuff cooked into it. But holy cow folks, this is one tasty, filling, family friendly meal. The original recipe said it’s great for picnics and as a take a plate dish. Though I don’t know about you but I always feel like a tool bringing the ugly but oh so tasty dishes… You know, until it’s all gone and I’m emailing direct links to recipes like a mad person. So yes. Pin it, add it to your recipe file or whatever it is you do. This one’s a keeper.

Original recipe via taste.com.  

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