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Egg and Tuna Bake

by Finy (follow)
For more recipes by Finy, check out my website: www.finysfood.blogspot.com.au/
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The addition of boiled eggs to this combination make it particularly nice, and my visitors all asked how I made it!

Preparation Time: 15 minutes
Cooking Time: 45 minutes
Serves: 6

425 g can John West tuna in brine, drained
1 cup rice
1 tbsp butter
1 shallot, or small onion, finely chopped
2 tbsp parsley, chopped
1 egg, lightly beaten
½ cup sour cream
1 egg, lightly beaten
1 tsp curry powder, or to taste
1 onion, finely chopped
4 tomatoes sliced
5 hard boiled eggs, chopped
125 g sliced Mozzarella cheese

Cook the rice as per packet instructions. Drain

Melt the butter in a small saucepan and add the onion and cook until softened - about 3 minutes.

Tip it into a bowl, add the cooked rice, parsley, beaten egg, some salt and pepper, and mix until all the ingredients are well combined.

Preheat the oven to 180°/160° fan forced, and grease a 20 cm square casserole or ovenproof dish (I used a Corning ware as I could then use the same dish that I had boiled the rice in!)

Press the rice mixture firmly into the casserole.


In a small bowl, mix the tuna, sour cream, the egg, curry powder, onion and salt and pepper to taste.

Arrange half of the sliced tomatoes over the rice.


Top with a layer of hard boiled eggs.


Spread the tuna mixture over the gg.

Top with the remaining sliced tomato and Mozzarella cheese.


Bake for about 30 minutes or until the cheese is golden and the food is hot.

I served it with a coleslaw and pineapple salad.


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