I was clearing out my recipe collection last week and I came across this one. Which I made for the first time in 2000! It was from one of the mini Women’s Weekly cookbooks.
Super easy and tasty. Perfect for a picnic.
1 cup (200g) long-grain white rice
1 large brown onion (200g), chopped finely
1 teaspoon mild curry powder
1½ cups (185g) coarsely grated cheddar cheese
2 × 180g cans tuna in brine
1¼ cups (310ml) milk
1 teaspoon Dijon mustard
2 tablespoons finely chopped fresh parsley
- Oil a 20cm × 30cm lamington pan, line base and sides with baking paper, extending paper 3cm above edge of pan.
- Cook rice in large saucepan of boiling water, uncovered, until just tender; drain, rinse under cold water, drain again. Melt butter in small saucepan; cook onion, stirring, until soft.
- Combine rice, half of the onion, one of the eggs, curry powder and one-third of the cheese in large bowl; mix well. Press mixture into prepared pan.
- Strain tuna over small bowl; reserve brine. Sprinkle flaked tuna over rice mixture; top with the remaining onion and cheese. Combine reserved brine, milk, mustard and parsley with remaining 3 eggs in large jug; mix well. Pour egg mixture over tuna mixture; bake, uncovered, in moderate oven about 50 minutes or until firm. Stand slice 5 minutes before cutting.
Before you start making the slice, remember to preheat your oven (180°C/ 160°C fan forced).
1 cup of uncooked rice is equivalent to 3 cups of cooked rice. I had some left over in my fridge, which had mixed herbs, harissa and preserved lemons in it, so that’s what I used.
I also used tuna in chilli oil and used the oil instead of the brine.
It took about an hour to cook in my oven.
It freezes well, and I made 8 portions out of it.