Diabetes Recipes

Tuna Rice Pie

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Tuna Rice Pie

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Nutrition Facts

Serving Size: 1 slice(s)

Makes: 6 Serving(s)

Amount Per Serving

Calories: 190

Total Fat: 5g

Cholesterol: 90mg

Sodium: 320mg

Total Carbohyrdates: 16g

Dietary Fiber: 2g

Protein: 19g

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Make this for: Dinner

Category: Seafood

This Recipe Makes: 6 Serving(s)


While tuna is most commonly used in this tasty pie, you can also choose salmon in place of the tuna for an omega-3 packed dish. Greatly reduced in fat, not flavor!

What you'll need

  • 1/3 cup uncooked white rice
  • 1/4 tsp. salt
  • 1 tsp. margarine
  • 2 large eggs or 1/2 cup egg substitute
  • 1 can water-packed tuna or salmon, drained and flaked (6-1/2 ounces)
  • 3/4 cup fat-free milk
  • 1 1/2 cup fresh or thawed frozen peas
  • 1 tbsp. chopped fresh parsley or 1/2 teaspoon dried parsley flakes
  • 1/4 tsp. freshly ground black pepper
  • 1/8 tsp. ground nutmeg
  • 4 slice reduced-fat Swiss or reduced-fat Colby cheese (4 ounce)


  • Step 1
    Preheat the oven to 350-degrees. Prepare a 9-inch pie pan with nonstick spray.
  • Step 2
    Combine the rice, 1-cup water, and the salt in a small saucepan; bring to a boil, cover, and simmer 14 minutes. Separate the rice grains with a fork.
  • Step 3
    Beat one egg in a small bowl. Stir the margarine and beaten egg (or 1/4 cup egg substitute) into the rice mixture.
  • Step 4
    Press the rice against the sides and bottom of the pie pan to make a crust. Spread the tuna or salmon evenly over the rice.
  • Step 5
    In a saucepan, heat the milk and peas to a simmer. Add the parsley, pepper, and nutmeg. Beat the remaining egg and stir it into the milk mixture. Pour over the tuna.
  • Step 6
    Layer slices of cheese over the top. Bake for about 25 minutes. Cut the pie in six equal wedges. *Note: You can replace salmon, drained and flaked, for the tuna, if desired.

Diabetic Exchanges

  • Starch: 1
  • Meats & Meat Substitutes: 2