Recipe Details

Tuna Rice Pie

Number of Servings: 6

Serving Size: 1 wedge

Here's an easy and tasty solution for last-minute dinners -- you probably have most of the ingredients in your cupboard.

Name: Amount:
uncooked long grain rice 0.33 cup
salt 0.25 tsp
margarine 1 tsp
egg, or 1/2 cup egg substitute 2 ea
can water-packed tuna or salmon,drained and flaked 6.50
parsley 1 Tbsp
freshly ground pepper 0.25 tsp
nutmeg 0.16 tsp
slices, reduced-fat Swiss or Colby 4 slices
milk, fat-free (skim) 0.75 cup
fresh or thawed frozen peas 1.50 cups

Preheat the oven to 350 degrees F. Prepare a 9-inch pie pan with nonstick pan spray.


Combine the rice, 1 cup water, and the salt in a small saucepan; bring to a boil, cover, and simmer 14 minutes. Separate the rice grains with a fork.


Beat 1 egg in a small bowl. Stir the margarine and beaten egg into the rice mixture. Press the rice against the sides and bottom of the pie pan to make crust. Spread the tuna or salmon evenly over the rice.


In a saucepan, heat the milk and peas to a simmer. Add the parsley, pepper and nutmeg. Beat the remaining egg and stir into the milk mixture. Pour over the tuna.


Layer slices of cheese over the top. Bake for about 25 minutes. Cut the pie in 6 equal wedges.

Nutritional Information (per serving)
Calories 190
Calories from Fat 45
Total Fat 5g
Saturated Fat 2g
Cholesterol 86mg
Sodium 322mg
Potassium n/a
Carbohydrates 16g
Dietary Fiber 2g
Sugars 4g
Protein 19g
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a
Folic Acid n/a
Dietary Exchange 1 Starch2 Meat Lean