Black Rice Tuna Casserole

Posted on by Jennie
Type: Casserole, Main Course
Author: Jennie
Oven Temperature: 400°
Difficulty: Intermediate

Prep Time: 20 minutes
Cook Time: 45 minutes


  • 3 tablespoon butter
  • 1/2 red onion, diced
  • 3 cup chicken broth
  • 1 1/2 cup rice, black or wild preferred
  • 1 bunch kale, stems removed and diced
  • 2 tablespoon flour
  • 1 cup milk
  • 4 ounce cheddar cheese, grated
  • 4 ounce Parmesan cheese, grated
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon cayenne pepper
  • 3 cans tuna, about 10 oz
  • s/p


  1. Dice your onion. In a medium saucepan, place one tablespoon butter, then the onion, cooking for about three minutes. Add broth, bring to a boil, then add rice. Cook rice to box/bag instruction length.
  2. Chop your kale and grate your cheeses.
  3. Turn on your oven to 400 degrees. Then, make your cheese sauce: put two tablespoons of butter in a saucepan over medium heat. When melted, add flour and whisk, stirring for two minutes. Add milk and spices and stir until thickened, about five minutes. Add cheeses (reserving a little to sprinkle over the top), and whisk until incorporated, then remove from heat, and salt and pepper to taste.
  4. Open tuna cans and mash with a fork. Add tuna, cheese sauce, and rice to a casserole dish. Mix well, then add kale and mix well and even out. Top with cheese and place in oven for 20 minutes, or until bubbly. Serve hot!




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