Tuna rice with eggs

HOW TO MAKE TUNA RICE WITH EGGS

Step 1: Cook the eggs in a saucepan with water. When the eggs are cooked, peel them, cut into round slices and set aside. Shred the tuna with a fork and set aside.

Step 2: In a large saucepan, add the olive oil and the chopped onion. Sauté until the onion start to turn slightly golden brown. Add the rice and season with a little salt. Stir and fry the rice in the olive oil for about a minute. Pour the water (twice the rice volume) and boil over medium-high heat. When starts boiling, reduce to low heat and cook for 10 to 12 minutes. When the rice is cooked, mix the shredded tuna in the rice and turn off the heat.

Step 3: Preheat the oven to 180ºC (350ºF).

Step 4: In a bowl, combine the béchamel sauce, the egg yolk and the nutmeg.

Step 5: Place the rice and tuna mixture on a baking dish and garnish with egg slices. Drizzle with the béchamel mixture and sprinkle with grated cheese. Bake until golden brown, about 30 to 35 minutes.

Step 6: Turn off the oven and serve.

Tuna rice with eggs

If you like tuna and easy and tasty oven recipes you must try this delicious tuna rice recipe with egg! If you going to invite friends this recipe is ideal to receive them! Bon appetit!!!

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Category:Fish, Main dishes, Recipes, Rice
Cuisine: Portuguese
Difficulty: Easy
Servings: 4
Prep Time:10 m
Cook Time:50 m
Total Time:60 m
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Ingredients
• 400 grams (14 ounces) canned tuna
• 2 eggs
• 1 medium onion
• 50 ml (1/4 cup) olive oil
• 1 egg yolk
• 250 grams (1 1/4 cups) rice
• Nutmeg (to taste)
• 125 grams (4 1/2 ounces) grated cheese
• Salt (to taste)
• 200 ml (about 1 cup) béchamel sauce
Béchamel sauce recipe
Directions
1. Cook the eggs in a saucepan with water. When the eggs are cooked, peel them, cut into round slices and set aside. Shred the tuna with a fork and set aside.
2. In a large saucepan, add the olive oil and the chopped onion. Sauté until the onion start to turn slightly golden brown, stirring occasionally. Add the rice and season with a little salt. Stir and fry the rice in the olive oil for about a minute. Pour the water (twice the rice volume) and boil over medium-high heat. When starts boiling, reduce to low heat and cook for 10 to 12 minutes. When the rice is cooked, mix the shredded tuna in the rice and turn off the heat.
3. Preheat the oven to 180ºC (350ºF).
4. In a bowl, combine the béchamel sauce, the egg yolk and the nutmeg.
5. Place the rice and tuna mixture on a baking dish and garnish with egg slices. Drizzle with the béchamel mixture and sprinkle with grated cheese. Bake until golden brown, about 30 to 35 minutes.
6. Turn off the oven and serve.
Tuna rice with eggs
Nutrition facts
Serves 4
Per Serving:
% DAILY VALUE
Calories 754
Total Fat 36.5 g(47%)
Saturated Fat 12.5 g(63%)
Cholesterol 206 mg(69%)
Sodium 354 mg(15%)
Total Carbohydrate 60.5 g(22%)
Protein 44 g