Occasionally, we are faced with leftover rice and no original idea of what to do with it. This Rice Tart with tuna and vegetables is a perfect solution for a healthy and light lunch. I used Basmatti rice but to make it even healthier, you could use brown rice and even change the vegetables if you wish. It is a recipe that you can play with and be creative.

It is also a great idea for those of you who eat fish on fridays. I accompanied it with a simple tomato salad seasoned with a bit of extra virgin olive oil (I use Portuguese olive oil of course!), white wine vinegar, mustard, salt and pepper. It is a fresh, vibrant lunch, one I will surely be creative with in the future. It was adapted from a recipe of Mafalda Pinto Leite.

Rice Tart with Tuna and Vegetables

Rice tart with tuna and vegetables DSC06653 copy

18 slices

  • 1 tbsp extra virgin olive oil
  • 1 onion, minced
  • 1 garlic clove, minced
  • 1 small carrot, grated
  • 1/2 courgette, grated
  • 1/4 cup corn
  • 1 1/2 cup boiled rice
  • 2 water-packed tuna cans 140 g/4.9 oz each, drained
  • 2 tbsp fresh marjoram, chopped
  • 1 package Feta cheese 200g/7 oz (or goat cheese or mozzarella), crumbled
  • 2 eggs, lightly beaten


  1.  Preheat the oven to 200ºC/400ºF. Line a rectangular  loaf bread pan with parchment paper.
  2. Heat the olive oil in a big skillet at medium heat. Add the minced onion and sauté for 2 minutes. Add the garlic and cook for 2 minutes more. Add the carrot, courgette and corn. Season with salt and freshly ground pepper to taste.
  3. Remove and transfer it to a bowl. Add the rice, tuna, marjoram and 2/3 of the cheese. Fold in the eggs and mix well. Season with salt and freshly ground pepper to taste.
  4. Pour the batter into the pan and straighten it with a spatula. Sprinkle with the rest of the cheese. Bake for 20 to 25 minutes or until cooked and the cheese is gratinated. Due to the altitude it took me 45 minutes.
  5. Remove from the oven and let it set for 5 minutes until is has cooled down a bit.
  6. Remove from the pan and serve it in slices with salad.

It’s a wonderful and very comforting light dish that I am sure you will enjoy as much as I did.

Rice Tart with Tuna and vegetables DSC06637 copy

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Welcome! Through my photography and my travels, you will discover the people I have encountered and the places that will stay with me forever. In this crazy new reality we seem to be living, it is even more important to be grateful for all the people who have crossed our path and touched us in same way. As for all the old and new stones, they can live in our imaginary for now, waiting, when the time is right again ...

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