Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
French-Style Tuna and Vegetable Lasagne with Rice Pilaf
A creative French-inspired fusion dish combining layered pasta with tuna bolognaise sauce, served alongside a fragrant rice pilaf with vegetables and Chinese noodles. This hearty one-plate meal brings together Italian techniques with French elegance, featuring tender tuna, fresh vegetables, and a rich tomato-based sauce.
60 min
Medium
4 servings
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Taste Profile
Sweet3/10
Salty6/10
Sour4/10
Umami7/10
Spicy0/10
🥄 Texture
The lasagne has tender, soft pasta layers that yield to a moist, saucy filling of flaky tuna and tomato bolognaise, with cooked carrots adding a slight bite. The rice pilaf with toasted Tipiak pearls provides a light, slightly chewy contrast and the Chinese noodles add a soft springiness alongside the creamy pilaf.
👃 Aroma
A warm, savory aroma of tomato, sautéed onion and olive oil dominates, with briny tuna notes and herbaceous hints of oregano/basil from the bolognaise. Toasted pearls and browned edges of the lasagne lend a subtle nutty, toasty undertone.
🍷 Pairs Well With
A crisp, unoaked white wine such as Sauvignon Blanc or a dry Vermentino pairs well; alternatively a light-bodied red like Pinot Noir or a clean pilsner/Belgian blonde ale will complement the dish.
🥗 Side Dishes
A simple mixed green salad with a lemon vinaigrette to cut the richness, roasted seasonal vegetables (zucchini, bell peppers), steamed green beans with a squeeze of lemon, or crusty bread for mopping up the sauce.
Ingredients(12 items)
- 1250 grams lasagne sheets (pasta)
- 2300 grams canned tuna (drained)
- 3400 grams bolognaise sauce
- 42 medium carrots (diced)
- 51 large onion (finely chopped)
- 6150 grams rice
- 7100 grams Chinese noodles (nouille chinoise)
- 850 grams Tipiak pearls (perle tipiak)
- 92 tablespoons olive oil
- 101 teaspoon salt
- 111/2 teaspoon black pepper
- 12500 milliliters water or vegetable broth
Nutrition Information(per serving)
625
Calories
38.5g
Protein
82g
Carbs
12.5g
Fat
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly oil a 9x13 inch baking dish.
- 2
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the finely chopped onion and cook for 3-4 minutes until softened and translucent.
- 3
Add the diced carrots to the skillet and cook for another 3-4 minutes, stirring occasionally.
- 4
Drain the canned tuna and add it to the skillet with the vegetables. Break it up with a wooden spoon into small flakes.
- 5
Pour the bolognaise sauce into the skillet and stir well to combine all ingredients. Simmer for 5 minutes on low heat, then season with salt and pepper to taste.
- 6
Spread a thin layer of the tuna bolognaise mixture on the bottom of the prepared baking dish.
- 7
Layer lasagne sheets over the sauce, breaking them to fit as needed.
- 8
Continue alternating layers of tuna bolognaise sauce and lasagne sheets, ending with a layer of sauce on top.
- 9
Cover the baking dish with aluminum foil and bake for 25-30 minutes until the pasta is tender. Remove foil and bake an additional 5 minutes.
- 10
While the lasagne bakes, prepare the rice pilaf: Heat 1 tablespoon olive oil in a separate pot over medium heat.
- 11
Add the Tipiak pearls and toast them for 2 minutes, stirring constantly until lightly golden.
- 12
Add the rice and stir for 1-2 minutes to coat with oil.
- 13
Pour in 500 milliliters of water or vegetable broth and bring to a boil.
- 14
Reduce heat to low, cover, and simmer for 15-18 minutes until the rice is tender and liquid is absorbed.
- 15
In a small pot, bring salted water to boil. Add the Chinese noodles and cook according to package directions (usually 3-4 minutes). Drain well.
- 16
Fluff the rice pilaf with a fork and gently fold in the cooked Chinese noodles.
- 17
Remove the lasagne from the oven and let rest for 5 minutes before serving.
- 18
Plate the lasagne alongside a generous portion of the rice and noodle pilaf.
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