Tuna Rice In The Oven Food

IN THE PANTRY TUNA-RICE CASSEROLE

Steps:

• Cook and drain rice, according to instruction on package.
• Set aside.
• Preheat oven to 350°F degrees.
• In mixing bowl, combine soup and milk; add salt and pepper.
• Fold in tuna chunks and peas, if using.
• Lightly butter 1 ½ quart casserole.
• Layer half the rice in bottom of dish; add 1/2 of the tuna mixture; repeat layers.
• Combine the cracker/cornflake crumbs and butter until well-mixed.
• Spread over top of casserole.
• Bake for 30-35 minutes until bubbly and topping is browned.
• Enjoy!

TUNA & RICE CASSEROLE

Steps:

• Preheat oven to 400* and put rice and tuna into casserole dish.
• On the stove, heat soup, adding the water to it. Bring to a boil.
• Add peas, stir and bring to boil again.
• Pour on top of rice. Lay cheese on top.
• Bake at 400 degrees for 20 minutes.

TUNA RICE BAKE

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.

TUNA CHEDDAR AND RICE SLICE

Steps:

• Add rice to saucepan of boiling salted water, boil uncovered for 12 minutes or until rice is tender. Drain. Combine rice, one egg, finely chopped onion and melted butter, mix well.
• Press rice mixture over base and side of greased 18 x 28cm lamington tin.
• Drain tuna, reserve the liquid, and press flaked tuna over rice pressing firmly.
• Melt extra butter in a pan, add flour and stir until combined. Remove pan from heat, add milk and tuna liquid and stir well.
• Return pan to heat and stir until sauce thickens. Add mustard, paprika, salt and pepper. Stir until combined, simmer uncovered for approx 2 minutes. Add well beaten 2nd egg, grated cheese, parsley and lemon juice. Stir until combined. Pour sauce over tuna.
• Bake uncovered in moderate oven for approx 40 minutes or until firm on top.

BAKED TUNA RICE PANCAKE RECIPE BY TASTY

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!

SPICY TUNA RICE BOWL

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.

EASY TUNA CASSEROLE

Steps:

• Heat oven to 375°F.
• Mix soup, milk and peas in medium saucepan. Bring to boil on medium-high heat, stirring occasionally.
• Add rice and tuna; mix lightly. Spoon into 2-qt. casserole; sprinkle with cheese.
• Bake 20 min. or until heated through.

TUNA RICE LOAF

Steps:

• Cook the riuce in boiling water until tender, drain thoroughly.
• Gently fry the onion and curry powder in butter until softened, add the celery and cook another minute.
• Sprinkle in the flour, stir for a minute or two and then gradually stir in the milk and cook, stirring until boiling.
• Add the fruit chutney, tuna, salt, nutmeg, rice & parsley. Remove from heat & slowly stir in the eggs.
• Turn into a 23cm x 12cm loaf tin, lined with aluminium foil, smooth top & sprinkle with the cheese.
• Bake at 180.C for 35-45 mins or until browned, remove from oven and leave for about 5 mins before turning out.

TUNA RICE CASSEROLE

Steps:

• Preheat the oven to 375 degrees F. Heat the butter in a skillet over medium-high heat. Add the onion and curry powder; cook, stirring occasionally, until onion softens, about 5 minutes. Scrape the curried onions into a 9-by-13 baking dish; stir in the soup, 1 1/3 cups water, rice, tuna and pepper. Cover with foil.
• Bake until rice is cooked and the casserole has begun to turn golden, about 40 minutes.
• Remove from oven; raise the temperature to 450 degrees F. Remove foil from casserole. Spread cheese over the top of casserole; return to the oven. Cook until cheese begins to melt, about 5 minutes.