Tuna Rice Puff53 Reviews
- Prep: 10 min
- Cook: 1 hr 15 min
- Ready In: 1 hr 25 min
“My sisters and I love this dish and it has been a favorite now for 30 years! I hope it brings you as much joy as it has us!” - by Marcy
Original recipe yields 1 1 1/2-quart casserole
- Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
- Preheat an oven to 350 degrees F (175 degrees C). Beat egg whites until foamy in a large glass or metal mixing bowl. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape; set aside.
- Melt the butter in a large saucepan over medium-low heat. Whisk in the flour, salt, and pepper; stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk the milk into the flour mixture, and bring to a simmer over medium heat. Cook and stir 5 minutes. Whisk the egg yolks in a bowl until broken, then whisk in the milk mixture a few tablespoons at a time until you have whisked in 1/3 of the milk mixture. Scrape the egg yolk mixture into the saucepan with the remaining milk, and whisk until smooth. Cook 2 more minutes, stirring constantly.
- Remove the milk sauce from the heat, and stir in the rice, tuna, onion, and lemon juice. Gently fold in the egg whites until evenly blended, then pour into a 1 1/2 quart casserole dish.
- Bake in the preheated oven until the casserole has puffed slightly, is golden brown, and has set in the center, about 40 minutes.
Amount Per Serving (6 total)
- 305 cal
- 13.6 g
- 24.1 g
Based on a 2,000 calorie diet
Reviews (53)Rate This Recipe
"Absolutely fantastic! I was pleasant surprised by this casserole. The only thing I changed was to add 1 garlic clove, crushed and grated and also grated a carrot and added some parsley. Very good fl..." See moreavor and fairly easy recipe to follow. Will definitely be making this again."
"I really enjoyed this twist on a tuna casserole recipe. Being gluten sensitive, I mixed cornstarch with some of the milk and stirred it into the melting butter instead of making a flour paste. This wo..." See morerked quite well. I also added garlic and basil to add flavor."
"This was pretty good. It came out a little dry, so next time I'll make sure the gravy is thinned out a bit. I used less rice (1/2 cup before cooking) and two 7oz cans of tuna. I sprinkled a little gar..." See morelic powder and garlic salt in the gravy, and topped the casserole with parsley. This is very similar to tuna casserole. I might add peas and a little cheese to the mix next time."
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