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Rice & tuna gratin

Carrots with peas


Total: 40 min


10 min


30 min

3.6 0 5 5



4 servings
  • 300 g tuna canned in brine
  • 310 mL (1 ¼ cup) Wholegrain rice
  • 400 g Frozen green peas and carrots
  • 2 Onions
  • 2 garlic clove
  • 15 g Parsley
  • 1 Eggs
  • 20 g Butter
  • 45 mL (3 tablespoon) Olive oil
  • 1 pinch Salt
  • 1 pinch Pepper


  • Peel and cut the onions into slices.
  • Finely chop the parsley.
  • Bring 750 ml of water to a boil in a saucepan with half of the onion and parsley.
  • Take off the heat, cover and let infuse for 5 minutes.
  • Heat 30 ml of butter in a sauté pan, add the rice and fry while stirring.
  • When it turns transparent, gradually pour in the broth, add one pinch of salt and pepper, and cook for 15 minutes over medium heat.
  • The rice is going to absorb all of the liquid.
  • Add the rest of butter and keep warm.
  • In the meantime, cook the peas and carrots as indicated on the package.
  • Stir fry the remaining onion and garlic in the hot oil.
  • Stir in the tuna, then the vegetables. Gently mix.
  • Preheat the oven to 450 °F.
  • In a lightly oiled gratin dish, place alternate layers of rice and the tuna mixture with the vegetables.
  • Beat the egg and spread all over.
  • Bake for 10 minutes and broil for 3 minutes or until golden brown.
  • Serve the rice & tuna gratin with peas and carrots hot.

Recipe tips

  • When cooking, favour and alternate vegetable oils such as olive oil and canola oil.