Mediterranean tuna and rice pie

October 13 2011
by emma

This tasty pie with savoury Mediterranean flavours would be great to take on a picnic, or to leave in the fridge for a couple of days for go-to lunches or dinners.

As with most dishes inspired by these flavours, it tasted better after being in the fridge for a few hours.  We served this at room temperature with a baby rocket salad dressed with balsamic vinegar, extra virgin olive oil and shaved Parmesan.


30mls olive or grapeseed oil
1 red or Spanish onion, diced finely
2 garlic cloves, crushed
1 cup basmati rice, rinsed
1 3/4 cups low sodium chicken or vegetable stock
425g can tuna in extra olive oil, drained, flaked
120g sun-dried tomatoes, drained, finely chopped
60g Kalamata olives, finely chopped
200g tub baby Bocconcini cheese, drained, roughly chopped (alternatively you can use low fat grated mozzarella cheese)
50g Parmesan cheese, finely grated
100g baby spinach leaves, chopped
3 large eggs, lightly whisked
Handful continental parsley and basil leaves, roughly chopped
Freshly ground black pepper and sea salt to taste

Heat onion, garlic, black pepper and sea salt in oil over low-medium heat, covered.  Saute, stirring regularly for 8 minutes or until onion is transparent and soft.  Increase heat to high and add rice.  Toss rice through onion mixture, stirring for a minute.  Gradually pour in stock, stirring, then bring to a simmer and reduce heat to low.  Cover and cook for 10 minutes.  Remove from heat then sit aside covered for 10 minutes.  Transfer to a heat-proof bowl to cool for 10 minutes.

Preheat oven to 190 degrees C.  Grease and line base of a 6cm deep, 20cm (base) spring-form pan.  Wrap foil around base and sides of pan.  Add tuna, tomato, olives, cheeses, spinach, eggs and herbs to cooled rice mixture.  Season further with salt and pepper to taste if required, and mix until combined.

Press mixture into prepared pan and place onto shallow baking pan to catch any drips.  Bake for 4o-45 minutes or until set in the middle and browned around the edges.  Stand in pan for 10-15 minutes then run a butter knife around the edges to loosen then remove sides of the tin.

Cute into wedges and serve warm or at room temperature with salad.

Serves: 6

Adapted from:

2 Responses leave one →
  1. I would call this a Torte for sure, made in the springform bake pan, instead of a pie plate!
    Absolutely divine. I was carefully studying the ingredients used in the yummy goodness. No wonder it’s not a frittata, although it’s a cross between that, as well. Only 3 eggs used is lot less cholesterol. The egg addition is smart! Beautiful dish, even for company, or a small party, cutting it into small wedges.
    Bookmarking it to make this. Thanks for sharing, Emma:DDD
    p.s. I will add your new blog to my list, so I can catch up with your latest posts!

Leave a Reply

Your email address will not be published. Required fields are marked *