Tuna and rice bake

Some leftover rice, a can of tuna and a few pantry ingredients are all you need to whip up this simple and satisfying tuna and rice bake for dinner tonight.

  • 15 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print


Tuna and rice bake
  • 3 cup cooked rice
  • 425 gram can tuna, drained
  • 2 cup baby spinach leaves
  • 4 green onions, sliced
  • 3/4 cup light sour cream
  • 2 eggs, lightly beaten
  • 1 cup grated tasty cheese
  • 1/3 cup chopped semi-dried tomatoes
  • 1/2 lemon, juice
  • 1/3 cup fresh breadcrumbs
  • 1/3 cup grated parmesan cheese
  • salad, to serve


Tuna and rice bake
  • 1
    Preheat oven to hot, 200°C. Arrange 4 individual ramekins on an oven tray.
  • 2
    In a bowl, combine rice, tuna, spinach and onion. In a jug, whisk together sour cream and eggs. Season to taste. Add to rice mixture with half tasty cheese, tomatoes and juice. Mix well.
  • 3
    Spoon mixture evenly between prepared ramekins. In a bowl, combine remaining tasty cheese, breadcrumbs and parmesan. Sprinkle evenly over each. Bake for 15-20 minutes, until topping has melted. Serve with salad.


If using uncooked rice, you will need 1 cup.

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