Tuna Rice Puff

Ingredients

• Servings: 1
• 2/3 cup uncooked white rice
• 1 1/3 cups water
• 2 egg whites
• 1/3 cup butter
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 1/2 cups milk
• 2 egg yolks
• 1 (12 ounce) can tuna, undrained
• 2 tablespoons grated onion
• 1 tablespoon lemon juice

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 25 mins


• bring the rice and water to a boil in a saucepan over high heat. reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
• preheat an oven to 350 degrees f (175 degrees c). beat egg whites until foamy in a large glass or metal mixing bowl. lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape; set aside.
• melt the butter in a large saucepan over medium-low heat. whisk in the flour, salt, and pepper; stir until the mixture becomes paste-like and light golden brown, about 5 minutes. gradually whisk the milk into the flour mixture, and bring to a simmer over medium heat. cook and stir 5 minutes. whisk the egg yolks in a bowl until broken, then whisk in the milk mixture a few tablespoons at a time until you have whisked in 1/3 of the milk mixture. scrape the egg yolk mixture into the saucepan with the remaining milk, and whisk until smooth. cook 2 more minutes, stirring constantly.
• remove the milk sauce from the heat, and stir in the rice, tuna, onion, and lemon juice. gently fold in the egg whites until evenly blended, then pour into a 1 1/2 quart casserole dish.
• bake in the preheated oven until the casserole has puffed slightly, is golden brown, and has set in the center, about 40 minutes.