Rice and Tuna Bake

Rice and Tuna Bake Recipe - Easy and Delicious American Dish

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Rice and Tuna Bake is a delicious and comforting dish that is perfect for a family dinner or potluck. This recipe combines the flavors of tuna, rice, and creamy mayonnaise for a satisfying meal that is easy to make.

History

Rice and Tuna Bake is a classic casserole dish that has been a staple in many households for years. It is a versatile recipe that can be customized with different ingredients to suit your taste preferences.

Ingredients

2 cups sliced celery
1 tbsp butter or margarine
3 cups hot cooked rice
2 cans (6.5 oz or 184 g each) tuna (in water), drained and flaked
3 hard-cooked eggs, chopped
2 tbsp lemon juice
0.25 to 0.5 tsp salt
0.25 tsp ground black pepper
1 cup mayonnaise
1 can (3 oz or 85 g) french fried onions

How to prepare

In a large skillet, cook celery in butter until it becomes tender crisp.
Stir in rice, tuna, eggs, lemon juice, salt, pepper, and mayonnaise.
Transfer the mixture into a greased shallow 2 qt (1.89 liter) baking dish and sprinkle onions on top.
Bake at 350°F (177°C) for 20 minutes.

Variations

Add in diced tomatoes or bell peppers for extra flavor.
Use brown rice or quinoa instead of white rice for a healthier option.
Top with shredded cheese before baking for a cheesy twist.

Cooking Tips & Tricks

Be sure to cook the celery until it is tender crisp to add a nice texture to the dish.

- You can add in additional vegetables such as peas or carrots for extra flavor and nutrition.

- Make sure to drain the tuna well before adding it to the dish to prevent excess moisture.

Serving Suggestions

Serve Rice and Tuna Bake with a side salad or steamed vegetables for a complete meal. It pairs well with a glass of white wine or iced tea.

Cooking Techniques

Baking

Ingredient Substitutions

Butter can be used instead of margarine.

- Canned salmon or chicken can be used instead of tuna.

Make Ahead Tips

You can prepare the Rice and Tuna Bake ahead of time and refrigerate it until ready to bake. Simply cover the dish with foil and store in the refrigerator for up to 24 hours.

Presentation Ideas

Garnish the Rice and Tuna Bake with fresh parsley or chopped chives for a pop of color. Serve it in individual ramekins for a more elegant presentation.

Pairing Recommendations

Pair Rice and Tuna Bake with a crisp green salad and a glass of Chardonnay for a delicious and satisfying meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until heated through.

Nutrition Information

Calories per serving

- Approximately 400 calories per serving

Carbohydrates

- Rice: 45g per serving

- French fried onions: 10g per serving

Fats

- Margarine: 7g per serving

- Mayonnaise: 20g per serving

Proteins

- Tuna: 15g per serving

- Eggs: 6g per serving

Vitamins and minerals

Celery: High in vitamin K and potassium

- Eggs: Rich in vitamin D and B vitamins

Alergens

Contains eggs and mayonnaise

Summary

Rice and Tuna Bake is a balanced meal that provides a good source of carbohydrates, proteins, and fats. It is a filling dish that is perfect for a hearty dinner.

Summary

Rice and Tuna Bake is a comforting and flavorful dish that is perfect for a family dinner. With simple ingredients and easy preparation, this recipe is sure to become a favorite in your household.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Rice and Tuna Bake. It was a warm summer day, and I had just finished helping my neighbor, Mrs. Jenkins, pick tomatoes from her garden. As a token of her appreciation, she invited me into her kitchen to share a recipe she had recently discovered.

Mrs. Jenkins was a wonderful cook, and I always admired her ability to create delicious meals with simple ingredients. She handed me a faded recipe card with the words "Rice and Tuna Bake" scrawled across the top in her elegant handwriting. As I read through the list of ingredients and instructions, I could feel my excitement growing. This dish seemed like the perfect combination of comfort food and convenience, and I couldn't wait to try it out for myself.

Mrs. Jenkins explained that she had learned the recipe from her sister, who had picked it up during a trip to the coast many years ago. The dish was a favorite among her family, and she had made it countless times for potlucks and dinner parties. She assured me that it was a crowd-pleaser and that I would love it as much as she did.

As I left Mrs. Jenkins' house that afternoon, I couldn't wait to get home and start cooking. The recipe was simple enough, calling for just a few basic ingredients: canned tuna, cooked rice, cream of mushroom soup, shredded cheese, and some seasonings. I gathered everything I needed from my pantry and set to work in my own kitchen.

I started by mixing the tuna, rice, and soup together in a large bowl, adding a generous amount of black pepper and a dash of garlic powder for extra flavor. Once everything was well combined, I poured the mixture into a greased casserole dish and sprinkled the top with a thick layer of shredded cheddar cheese. The dish looked comforting and inviting, and I couldn't wait to see how it would turn out.

I popped the casserole into the oven and waited anxiously for it to bake. The smell that wafted through my kitchen was heavenly - a combination of melted cheese, savory tuna, and warm rice. I knew right then that this dish would become a staple in my recipe repertoire.

When the timer finally dinged, I pulled the casserole out of the oven and marveled at its golden, bubbly perfection. The cheese had melted into a gooey crust on top, while the rice and tuna underneath had cooked together to create a creamy, comforting base. I couldn't resist sneaking a taste before dishing up a portion for myself.

The first bite was everything I had hoped for and more. The flavors blended together perfectly, with the creamy soup acting as a rich binder for the tender rice and flaky tuna. The melted cheese added a gooey, indulgent touch that elevated the dish to a whole new level of deliciousness. I couldn't believe that something so simple could taste so good.

I made sure to save some leftovers to share with my family, who were equally impressed with the Rice and Tuna Bake. They couldn't get enough of the comforting, hearty dish, and it quickly became a regular feature on our dinner table.

Over the years, I have made Mrs. Jenkins' recipe for Rice and Tuna Bake countless times, each time marveling at the magic of its simplicity and flavor. It has become a beloved staple in my kitchen, a dish that never fails to bring comfort and joy to those who taste it.

As I pass the recipe on to my own grandchildren, I can't help but feel a sense of gratitude for the wonderful connections and memories that food can create. This recipe, like so many others in my collection, is a reminder of the power of sharing and the joy of cooking for those we love. And for that, I am forever grateful.