Spanish Rice, Tomato and Tuna Bake Recipe
This bake is a typical “whatever’s in the cupboard” dish: rice, a can of tuna, tomatoes and a bit of cheese. In Spain, meals like this often appear on weekdays when you need to quickly feed the family something filling. The flavors are a bit like the filling for Spanish empanadas, only here everything is baked together in one dish.
A simple Spanish-style pantry bake that turns basic ingredients like rice, canned tuna and tomatoes into a comforting, family-friendly meal with minimal effort.
Chef's tips
Slightly undercook the rice so it doesn’t turn mushy in the oven. If the tomato sauce seems very acidic, balance it with a pinch of sugar before adding the tuna. Use a cheese that melts well, such as mild cheddar, gouda or mozzarella, and grate it yourself for the best texture.
How to serve
Serve the bake warm with a crisp green salad or a tomato–cucumber salad. A spoonful of natural yogurt or garlic yogurt on the side adds creaminess and a fresh contrast. It also works well as a lunchbox meal – pack a portion with some raw veggies on the side.
Ingredients
- rice - 200 g
- tuna - 160 g
- tomatoes canned - 400 g
- onion - 1 piece
- bell pepper - 0.5 piece
- cheese grated - 80 g
- olive oil - 3 tablespoon
- garlic - 2 clove
- oregano dried - 1 teaspoon
- salt
- black pepper freshly ground
Preparation
- Preheat the oven to 190°C (top and bottom heat). Lightly grease a baking dish with olive oil.
- Cook the rice in salted water for 2–3 minutes less than the time indicated on the package, so it stays slightly firm in the center. Drain and set aside.
- Peel the onion and cut it into a small dice. Remove the seeds and core from the bell pepper and cut it into a small dice. Peel the garlic and finely chop it.
- Heat 2 tablespoons of olive oil in a pan over medium heat. Add the onion and cook for 4–5 minutes, until softened and slightly translucent. Add the bell pepper and cook for another 3–4 minutes.
- Add the garlic and cook for about 30 seconds, until fragrant, then pour in the canned tomatoes. Add the oregano, a pinch of salt and some pepper. Cook for 8–10 minutes over medium heat, until the sauce thickens slightly.
- Drain the tuna from excess oil and break it into larger chunks. Add it to the tomato sauce, gently stir and cook for another 2 minutes.
- In a large bowl, mix the cooked rice with the tomato–tuna sauce. Taste and adjust the seasoning with salt and pepper if needed.
- Transfer the mixture to the baking dish, smooth the top and sprinkle with the grated cheese.
- Bake for 15–20 minutes, until the cheese is melted and lightly browned around the edges. After removing from the oven, let the bake rest for 5 minutes to set slightly, then cut into portions.
Storage
Zapiekankę możesz przechowywać w lodówce do 3 dni lub zamrozić do 2 miesięcy. Podgrzewaj w piekarniku pod przykryciem, aby nie wyschła; w razie potrzeby skrop wierzch odrobiną wody lub oliwy.
