Tuna Pie with a Brown Rice Base

Ingredients

  • 1½ Cups of Brown Rice
  • 2 onions
  • Coconut oil (You can use Ghee, butter or any other oil you prefer)
  • 5 Eggs
  • 1 Cup of Almond Milk
  • 2 Tbs Nutritional Yeast
  • 1 Tsp of Mustard powder
  • 1 Tsp Turmeric Powder
  • 1 Tsp Curry Powder
  • 1 Small Zucchini Diced
  • Tin of Tuna in oil approx 420 grams. We use the brand Fish 4 Ever – They use sustainable fishing practices and they also use certified organic olive oil. You can find them in Wray Organics and some health food shops. The canned tuna industry have been engrossed by destructive fishing practices, illegal fishing, human rights abuse and wasteful “bycatch” from the use of FADs (Fish Aggregating Devices) that kill sharks, turtles and other marine life unnecessarily. To view a list of tinned tuna brands that practice sustainability and are more ethically focussed, visit changeyourtuna.org.au.

Preheat the oven

Base

Mix the following ingredients together in a bowl and pop it into a glass pie dish. Make sure the base covers the bottom of the pie dish and comes up the side a few cm. It doesn’t have to come all the way up the sides of the dish.

  • 2 Eggs Beaten
  • 1½ Cups of Cooked Brown Rice
  • 1 Onion Finely Chopped
  • 1tbs coconut oil

Open the tinned tuna and drain the oil into a bowl. Use this bowl to mix all of the ingredients for the filling. Break the tuna chunks up with a fork and place them on top of the base in the pie dish.

Filling

Mix the following in a bowl

  • Oil from Tuna
  • 3 Eggs Beaten
  • 1 Onion Chopped
  • 1 Cup of Almond Milk (or milk of your choice)
  • 2Tbs Nutritional Yeast
  • 1 Tsp of Mustard powder
  • 2 Tsp Turmeric Powder
  • 1 Tsp Curry Powder
  • 1 Diced Small Zucchini

Pour the mixture into the pie dish, over the tuna and pie base. Pop into the oven and cook at 180 degrees for approx 40 mins or until golden brown.

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