Tuna Rice Puff

Tuna Rice Puff

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Marcy 0

"My sisters and I love this dish and it has been a favorite now for 30 years! I hope it brings you as much joy as it has us!"
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1 h 25 m servings 305 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 305 kcal
  • 15%
  • Fat:
  • 13.6 g
  • 21%
  • Carbs:
  • 24.1g
  • 8%
  • Protein:
  • 20.6 g
  • 41%
  • Cholesterol:
  • 117 mg
  • 39%
  • Sodium:
  • 537 mg
  • 21%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Bake in the preheated oven until the casserole has puffed slightly, is golden brown, and has set in the center, about 40 minutes.


  1. 68 Ratings

Most helpful positive review

Absolutely fantastic! I was pleasant surprised by this casserole. The only thing I changed was to add 1 garlic clove, crushed and grated and also grated a carrot and added some parsley. Very g...

Most helpful critical review

I must have done something totally wrong-but I followed the directions to a T. This was not only a pretty taxing dish to make (not to mention the amount of cleanup needed afterwards!) but the re...

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Absolutely fantastic! I was pleasant surprised by this casserole. The only thing I changed was to add 1 garlic clove, crushed and grated and also grated a carrot and added some parsley. Very g...

I really enjoyed this twist on a tuna casserole recipe. Being gluten sensitive, I mixed cornstarch with some of the milk and stirred it into the melting butter instead of making a flour paste. T...

This was pretty good. It came out a little dry, so next time I'll make sure the gravy is thinned out a bit. I used less rice (1/2 cup before cooking) and two 7oz cans of tuna. I sprinkled a litt...

This was sweet for my college budget. Didn't have any onion, but the recipe was still flavorful especially with a little bit of Parmesan cheese and Frank's Red Hot on top! (put that s**t on ever...

Surprisingly delicious! I have made this twice now! My husband loves it and so do I! I don't really like the taste of canned tuna, and didn't want to make a traditional casserole. This fit the b...

No your eyes deceiving you!! It does look like there are green beans in the dish. had to do a double take. I think the bowl is a dark green glasss and that is what viewers are seeing. Doesn'...

Delicious! Simple (And cheap!) to make, my family of 4 loved it, although next time I will double ingredients. Added mixed veggies.

good, but next time i'm doubling the rice at least to feed everyone. Also think i might try some dill....very tasty

I used brown rice instead of white. I also used onion powder instead of grated onion. I like the idea of the recipe, but next time I think I will saute yellow onion and add that. Also, I thin...

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