• Cooking Time:
  • Servings: 4
  • Preparation Time:


  • 2 cups cooked rice
  • Half onion, sautéed in oil
  • 30 ml chopped parsley
  • Salt and black pepper to taste
  • 1 beaten egg
  • Filling Ingredients:
  • 1 chopped onion
  • 250 ml (1 cup) grated carrots
  • 250 ml (1 cup) finely chopped cabbage
  • 1 small green pepper seeded and cut into blocks
  • A few sliced mushrooms
  • Oil to sauté vegetables
  • 340g shredded Tuna meat (use 2 small tins 170g each)
  • 50 ml mayonnaise
  • 30 ml chutney
  • 5 ml fish spice
  • Salt and black pepper to taste
  • 2 beaten eggs
  • 125 ml milk
  • Parsley for garnishing


  • Preheat oven to 180 deg celcius.
  • Grease oven dish.
  • Mix all crust ingredients together and press into oven bowl bottom and sides to form crust.
  • Sautee the vegetables in a little oil until soft, remove from heat and stir in the Tuna, mayonnaise, chutney and spices and spoon into the crust. (Sprinkle with grated cheese if desired)
  • Beat the eggs and milk together and pour over the top. Bake until the egg mixture is set. (about 40 minutes)
  • Garnish if desired and serve.
  • Serves 4 healthy appetites.


Thanks to our next door neighbour Isabel Slabbert for this delicious recipe.

Everyone in my wife's office loves it as well.

Categories: Dinner  Fish  Savory Pie 

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