Tuna Wild Rice Bake

The idea of having warm tuna wasn't something I looked forward to, but...MY GOODNESS! I wanted to add some freshness to this recipe with the addition of herbs and some fresh lemon zest . This recipe is one that can help stretch a dollar, but is definitely not lacking in flavor. A must try!

• Difficulty: Medium
• Category: Supper
• Cuisine: American
• Cooking Method: Bake, Boil, Mix it up, Saute, Steam

Ingredients

• 6 oz wild rice (You may use brown, black, or red rice. )
• 2 hard-boiled eggs, chopped
• 3 tbsp onions, diced
• 1/4 cup butter
• 1/3 cup flour
• 2 cup milk (You can use any milk alternative or stock if you prefer.)
• 12 oz canned tuna
• 1/4 cup green olives, chopped (You may use any olives you prefer.)
• 1/3 cup mayonnaise (You may use Greek yogurt, light mayo, avocado oil mayo, or olive oil mayo.)
• 1 tbsp fresh lemon juice
• 1 cup panko bread crumbs
• 2 tbsp fresh parsley, Chopped (You can also use fresh dill.)
• 1 tbsp lemon zest (Zest the lemon before juicing the lemon. )

Instructions

1. Cook rice as instructed on packaging.
2. Hard boil eggs, remove shell, roughly chop and set aside.
3. In a large saute pan, melt butter and add onion. Saute until translucent and soft. Add flour and cook for 1-2 minutes. Slowly add milk while continuously stirring and cook until thickened.
4. Remove from heat. Add in cooked rice, drained tuna, eggs, olives, lemon juice and mayo. Stir until combined and pour into a lightly greased baking dish.
5. In a saute pan, heat 2 Tbs of olive oil. Add in panko bread crumbs and toss to coat in oil. Add in chopped parsley and lemon zest. Toss until combined. Sprinkle panko mixture on tuna mixture in an even layer to cover.
6. Place in a preheated oven and bake at 425 degrees until golden and bubbly. About 15 minutes. Garnish with fresh, chopped dill and a squeeze of lemon juice.