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Quantities rice green peas sweet onion scallions tuna pepper Parmesan cheese garlic powder onion powder coarse grind black pepper dill cream of celery soup egg whites bread crumbs Italian dressing salt
Viewed: 91 - Published at: 8 years agoIngredients
- Quantities have been ommitted here so that people will not slavishly adhere to the recipe, which is the kiss of death to creativity.
- Leftover rice: at least three cups; better with a long-grain/wild rice mixture
- Green peas
- 1/2 small sweet onion, chopped
- Coarse chopped scallions
- 1 can albacore tuna, drained
- 2 oz. pepper jack or Fontina cheese, shredded
- 3 oz. (total) Parmesan cheese
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. coarse grind black pepper
- 1 oz. chopped fresh dill
- 1/3 cup cream of celery soup
- 2 egg whites (yolks reserved)
- 1/2 cup cracker or bread crumbs
- 1 oz. Ranch or Italian Dressing
- Sea Salt (NOT iodized!)
Method
- Preheat oven to 375
- NOTE: Experiment! Any or all of the elements of this can be changed. The idea is to use up what's sitting in your fridge. This, at some of my restaurants, has Italian sausage and wild mushrooms in it. At others, it was pepperoni and roasted red peppers. Use your imagination and your odds 'n' ends. Make it pretty. Season to taste.
- In a steel bowl, toss rice, peas, onions, and scallions. Empty can of tuna onto the top of the mix and gently mash the meat with a fork or whip until the pieces are broken up coarsely. Sprinkle all pepper jack and 2 oz. of Parmesan evenly over surface and fold gently, so cheeses don't clump. Sprinkle garlic and onion powders, dill, and pepper evenly, fold, and then add celery soup and egg whites and fold until completely mixed.
- In a separate bowl, mix yolks with crumbs, remaining Parm, and dressing and mix well, until the mixture is thick and pasty.
- Press rice mixture into a 9" springform pan or into a pie plate and smooth top with a rubber spatula. Spread yolk mix evenly over top and then fluff lightly with the edge of the spat. Bake for 40 minutes or until top is medium brown and tort is firm (but not hard) when pressed with a spoon back. This is best when allowed to cool and then reheated. Serves 8.
