INGREDIENTS

• •1-2 cans Hanaa Light Meat tuna, drained, flaked

  •1 Tbsp Hanaa Sunflower Oil

  •1 brown onion, chopped

  •3 garlic cloves, crushed

  •1 Cup basmati rice or jasmine rice, washed

  •1 3/4 cups chicken broth

  •1/2 cup sun-dried tomatoes, drained, finely chopped

  •1 Cup baby bocconcini cheese, drained, roughly chopped

  •¼ Cup parmesan cheese, finely grated

  •½ Cup baby spinach leaves, shredded

  •3 eggs, lightly beaten

PREPARATION

1.Heat the oil in a saucepan over medium heat. Add onion and garlic. Cook, stirring often, for 7 to 8 minutes or until onion is soft.

2.Increase heat to high and add rice. Cook, stirring, for 1 minute. Stir in chicken broth. Bring to a simmer. Reduce heat to low. Cover and cook for 10 minutes.

3.Remove from heat. Set aside, covered, for 10 minutes then transfer it to a bowl. Set aside for 10 minutes to cool.

4.Preheat oven to 190°C. Grease the base of a deep, 20cm (base) baking pan. Set aside.

5.Add tuna, tomato, bocconcini, parmesan, spinach and egg to cooled rice mixture. Season with salt and pepper. Mix until well combined.

6.Press rice mixture into prepared pan. Bake for 40 to 50 minutes or until set and crisp around the edges.

7.Let it stand in the baking pan for 10 minutes. Run a knife around the edge to loosen pie. Cut pie into wedges.

8.Garnish and serve warm.