Rice and Tuna Pie
Category: Entrees
Difficulty: Medium
Time: 100 minutes
Yield: 6 servings
Swiss cheese-tune filling baked in rice shell
Ingredients
Rice Shell
- 2 cups cooked rice
- 2 Tablespoons butter or margarine, melted
- 1 Tablespoon chopped onion
- 1/4 teaspoon dried marjoram, crushed
- 1 slightly beaten egg
Tuna Covering
- 3 beaten eggs
- 1 cup buttermilk
- 4 ounces processed Swiss chess, shredded (1 cup)
- 1 Tablespoon chopped onion
- 1/4 teaspoon salt
- 1 dash of pepper
- 1/4 teaspoon dried marjoram, crushed
Instructions
- Combine ingredients for rice shell. Press into bottom and sides of lightly buttered 10-inch pie plate or 10" x 6" x 11/2" baking dish. Layer one 9 ounce can of tuna, drained and flaked, evenly over rice shell. Combine ingredients for tuna covering, and pour over tuna. Bake in a moderate over (350°) for 50 to 55 minutes, or until knife inserted just off center comes out clean. Garnish with pimiento, if desired.
Notes
A pie without the pastry; that's Rice and Tuna Pie. The shell is a flavorful herbed rice mixture that is pressed into a lightly buttered pie plate.