Fish Casserole with Tuna

The airy and tender fish casserole with tuna and rice prepared according to this recipe can be served as a hot appetizer or as a separate dish.

Ingredients

For the test:

• Flour – 5 tbsp
• Eggs – 5 pcs.
• Sour cream – 200 ml
• Mayonnaise – 200 ml
• Tea Soda – 1 teaspoon

For filling:

• Tuna (canned) – 160 g
• Boiled rice – 200 g
• Bulb onions – 2 pcs.
• Ground black pepper – 0.5 teaspoon

Directions

1. First, let’s prepare the filling. Cut 2 onions into small cubes.
2. Fry the onion in three tablespoons of vegetable oil until transparent.
3. Put fried onions, 200 grams of pre-cooked rice, and 160 grams of tuna in a bowl. Add 0.5 teaspoon of ground black pepper. Mix everything well. The filling is ready.
4. Put 5 eggs, 200 milliliters of sour cream, 200 milliliters of mayonnaise, 1 teaspoon of baking soda, and 5 tablespoons of flour in a mixer bowl. Stir in a mixer until a homogeneous dough is obtained.

   

5. Line the form with baking paper. Pour a third of the prepared dough into the mold. Distribute the fish and rice filling on top with an even layer.
6. Fill with the remaining dough. We bake in a preheated oven at a temperature of 150 degrees Celsius for 1 hour.

   

7. Put the finished rice casserole with tuna on a wooden board, let it cool slightly. Peel the fish casserole from the paper put on a dish and serve with fresh vegetables and sauce.