The recipe calls for 6cm deep, 20cm round springform pan, of which I do not have. But not to worry. If like me you have a smaller springform pan, then you will have ample leftovers to fill a ramekin or two.
I think this pie would also work just as well in a slice pan – it will become much more portable and a great picnic food.
Next time I make it, I’m going to swap the bocconcini for mozzarella, and on hubby’s advice, add a bit of chilli. Let me know if you try this variation!
Adapted from Super Food Ideas Magazine’s mediterranean tuna and rice pie
1 tablespoon olive oil
1 brown onion, chopped
2 garlic cloves, chopped
1 cup basmati or jasmine rice, rinsed
1 3/4 cups chicken stock
425g can of tuna in olive oil, drained and flaked
1/2 cup (125g) semi-dried tomatoes, drained and chopped
200g baby bocconcini, drained
50g parmesan cheese, grated
100g baby spinach
3 eggs, lightly beaten
Heat oil in a medium sized saucepan over medium heat and cook onion and garlic until soft and translucent, about 7-8 minutes. Increase heat to high and add rice. Cook, stirring, for 1 minute. Stir in stock and bring to a simmer. Reduce heat to low, cover and cook for 10 minutes. Remove from heat. Stand, covered, for 10 minutes. Transfer to a large bowl and set aside for 10 minutes to cool.
Preheat oven to 190 degrees. Grease base and sides of a 6cm deep, 20cm base springform pan. Add tuna, tomato, bocconcini, parmesan, spinach and egg to cooled rice. Season with salt and pepper (very important – it will taste bland if you under-season) and mix well until combined.
Press rice mixture into prepared pan. Bake for 40-50 minutes or until set and crisp around the edges. Let stand for 10 minutes before serving.
Delicious served hot or cold!