Tuna Mozzarella Rice Bake

Ingredients

• 1 pinch Salt (for rice and seasoning)
• 210 g Jasmine Rice (rinsed briefly before cooking)
• 1 medium Sweet Onion (peeled and diced)
• 2 tbsp Olive Oil (for sautéing the onion)
• 1 can Canned Tuna (drained (approx. 140 g))
• to taste Black Pepper (freshly ground)
• 1 tbsp Unsalted Butter (cut into small pieces)
• 2 Eggs (large, room temperature)
• 120 ml Whipped Cream (heavy whipping cream, chilled)
• 0.5 tsp Nutmeg (ground)
• 100 g Mozzarella Cheese (shredded)
• 1 tbsp Parsley (fresh, chopped (optional garnish))

Instructions

1. Cook the Jasmine Rice

   Rinse the jasmine rice under cold water until the water runs clear. Add the rice, a pinch of salt, and 420 ml water to a medium saucepan. Bring to a boil over high heat, then cover, reduce the heat to low, and simmer for 15 minutes until the water is absorbed and the rice is tender.

   Time: PT20M

2. Sauté the Onion

   While the rice cooks, heat 2 tbsp olive oil in a large oven‑safe skillet over medium‑low heat. Add the diced sweet onion and sauté for about 5 minutes, stirring occasionally, until softened and lightly golden.

   Time: PT5M

3. Add Tuna and Season

   Stir the drained canned tuna into the skillet with the onion. Season with a pinch of salt and freshly ground black pepper. Cook for 2 minutes, breaking up any large chunks.

   Time: PT2M

4. Combine Rice, Butter, and Tuna

   Add 1 tbsp butter to the skillet, letting it melt. Then fold in half of the cooked jasmine rice, mixing gently to combine. Add the remaining rice and stir until everything is evenly distributed.

   Time: PT3M

5. Prepare the Egg‑Cream Mixture

   In a mixing bowl, whisk together 2 eggs, 120 ml whipped cream, a pinch of salt, a pinch of black pepper, and ½ tsp ground nutmeg until smooth and slightly frothy.

   Time: PT3M

6. Add Egg Mixture and Cheese

   Pour the egg‑cream mixture over the rice‑tuna mixture in the skillet, spreading it evenly. Sprinkle the shredded mozzarella cheese over the top.

   Time: PT2M

7. Bake the Casserole

   Place the skillet (or baking dish) in a pre‑heated oven at 190°C (375°F) and bake for 15 minutes, or until the cheese is golden and the egg mixture is set.

   Time: PT15M

   Temperature: 190°C

8. Garnish and Serve

   Remove the casserole from the oven, let it rest for 2 minutes, then sprinkle chopped parsley on top if desired. Slice into portions and serve warm.

   Time: PT2M

Nutrition Facts

Calories

550

Protein

22 g

Carbohydrates

54 g

Fat

29 g

Fiber

3 g

Ingredient Substitutions

• Instead of Jasmine Rice: long‑grain white rice, basmati rice
• Instead of Sweet Onion: yellow onion, shallot
• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Canned Tuna: canned salmon, canned chicken
• Instead of Black Pepper: white pepper
• Instead of Unsalted Butter: margarine, olive oil
• Instead of Eggs: egg substitute, silken tofu (for vegans, adjust seasoning)
• Instead of Whipped Cream: half‑and‑half, whole milk (will be less rich)
• Instead of Nutmeg: ground cinnamon, allspice
• Instead of Mozzarella Cheese: cheddar cheese, provolone
• Instead of Parsley: cilantro, chives

Equipment Needed

• Medium Saucepan
• Large Oven‑Safe Skillet or Baking Dish
• Mixing Bowl
• Whisk
• Spatula
• Measuring Cups and Spoons
• Chef’s Knife
• Cutting Board
• Oven

Critical Steps — Do Not Skip

• Cooking the rice correctly (proper water ratio and timing).
• Ensuring the egg‑cream mixture is well‑whisked to avoid curdling.
• Baking until the custard is set but not over‑cooked.

Chef Tips from the Video

• Use a high‑quality canned tuna packed in water for a lighter flavor.
• For extra aroma, add a pinch of smoked paprika to the onion while sautéing.
• A splash of lemon juice added to the tuna before mixing adds brightness.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Can be frozen for up to 1 month; reheat gently in the oven.

Room temperature: Do not keep at room temperature for more than 2 hours.

Make-Ahead Tips

• Cook the rice a day ahead and refrigerate; reheat briefly before assembling.
• The casserole can be assembled, covered, and refrigerated up to 24 hours before baking.
• If freezing, assemble, freeze uncooked, then bake from frozen adding 5‑10 minutes to the bake time.

Frequently Asked Questions