Tuna Fish with Baked Rice

Straight from a mid-century kitchen, this baked tuna and rice dish is old-school elegance with zero pretension.

Buttered rice lines a baking dish to form a mold, flaked tuna fills the center, and a silky bechamel enriched with beaten egg blankets the whole thing before it goes into the oven.

It comes out puffed, golden, and smelling like Sunday dinner at grandma’s house.

A dusting of paprika on top adds color and a hint of warmth.

Variations

• Swap the protein: Use shredded chicken, flaked salmon, or seasoned ground beef in place of tuna.
• Add cheese: Stir a handful of grated Gruyere or sharp cheddar into the white sauce before pouring.
• Layer in vegetables: Sauteed spinach or peas tucked between the rice and tuna add color and nutrition.

Kitchen Tips

• Oil the baking dish generously so the rice mold releases cleanly and doesn’t stick.
• Beat the egg well before mixing into the white sauce. This helps the topping set firm and golden in the oven.
• Use day-old rice if you have it. It molds better than freshly cooked rice, which can be too sticky.