Tuna and Black Olive Rice Gratin

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Tuna and Black Olive Rice Gratin (Gratin de Riz au Thon et aux Olives Noires)

Rich, comforting, and full of Mediterranean flavors, Tuna and Black Olive Rice Gratin is a perfect dish for family dinners or casual gatherings. This gratin combines tender rice, savory tuna, briny black olives, and creamy béchamel sauce, all topped with golden, bubbling cheese. Each bite offers a perfect balance of textures—soft rice, tender tuna, and a crispy, cheesy top layer—making it an irresistible meal for both adults and kids.

This recipe is ideal for using pantry staples and comes together in under an hour, offering a satisfying combination of flavors and textures that feels hearty yet elegant.



Why You’ll Love This Dish

  • Comforting and hearty: Creamy, cheesy rice with tuna and olives makes a satisfying meal.

  • Quick and easy: Uses simple ingredients and is ready in about 45–50 minutes.

  • Family-friendly: Loved by kids and adults alike.

  • Versatile: Can add vegetables like bell peppers, peas, or corn.

  • Great for leftovers: Tastes even better the next day after the flavors meld.

Ingredients (Serves 4–6)

For the Rice Base

  • 250 g (1 ¼ cups) long-grain rice

  • 500 ml (2 cups) water or stock

  • 1 teaspoon salt

For the Tuna and Olive Filling

  • 2 cans (about 300 g / 10 oz) tuna in oil, drained

  • 100 g (¾ cup) black olives, pitted and sliced

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • 1 tablespoon olive oil

  • ½ teaspoon black pepper

  • ½ teaspoon dried thyme or herbes de Provence

For the Béchamel Sauce

  • 30 g (2 tablespoons) butter

  • 30 g (3 tablespoons) all-purpose flour

  • 500 ml (2 cups) milk

  • Salt and pepper, to taste

  • Pinch of nutmeg (optional)

For the Topping

  • 100 g (1 cup) grated Gruyère, Emmental, or mozzarella cheese

  • 1 tablespoon breadcrumbs (optional, for extra crispiness)

Step-by-Step Instructions

1. Cook the Rice

  1. Rinse the rice under cold water until water runs clear.

  2. In a medium saucepan, bring water or stock to a boil, add salt, and stir in the rice.

  3. Reduce heat, cover, and simmer for 12–15 minutes until rice is tender and water is absorbed.

  4. Remove from heat and fluff the rice with a fork. Set aside.

2. Prepare the Tuna and Olive Filling

  1. Heat olive oil in a skillet over medium heat.

  2. Sauté onions for 3–4 minutes until translucent.

  3. Add garlic and cook for another 30 seconds until fragrant.

  4. Stir in drained tuna, sliced black olives, black pepper, and thyme.

  5. Cook for 2–3 minutes, then remove from heat.

3. Make the Béchamel Sauce

  1. In a small saucepan, melt butter over medium heat.

  2. Whisk in flour and cook for 1 minute to form a roux.

  3. Gradually add milk while whisking continuously to prevent lumps.

  4. Simmer for 3–5 minutes until sauce thickens.

  5. Season with salt, pepper, and a pinch of nutmeg.

4. Assemble the Gratin

  1. Preheat the oven to 180°C (350°F).

  2. In a large mixing bowl, combine cooked rice, tuna and olive mixture, and béchamel sauce. Mix until well combined.

  3. Transfer the mixture to a greased ovenproof baking dish (about 20x20 cm / 8x8 in).

  4. Sprinkle grated cheese evenly over the top.

  5. Optionally, sprinkle breadcrumbs for a crunchy topping.

5. Bake the Gratin

  1. Bake in the preheated oven for 20–25 minutes, or until the cheese is golden brown and bubbly.

  2. Remove from oven and allow to rest for 5 minutes before serving.

Tips for Perfect Tuna and Black Olive Rice Gratin

  • Use drained tuna: Prevents the gratin from becoming watery.

  • Cook rice slightly underdone: It will continue cooking in the oven with the sauce.

  • Flavor balance: Taste béchamel before combining; adjust salt and pepper as needed.

  • Cheese topping: Gruyère gives a nutty flavor, mozzarella provides extra meltiness.

  • Extra vegetables: Peas, corn, or diced bell peppers add color and nutrition.

Variations

Mediterranean Gratin

Add sun-dried tomatoes, roasted red peppers, or artichoke hearts for a Mediterranean twist.

Spicy Version

Add red pepper flakes or a small diced chili for heat.

Creamy Herb Gratin

Incorporate fresh herbs like parsley, chives, or basil into the béchamel sauce for extra aroma.

Seafood Medley

Mix tuna with cooked shrimp or crab meat for a luxurious seafood gratin.

Storage

  • Refrigerator: Store leftovers in an airtight container for up to 3 days.

  • Reheating: Reheat in the oven at 160°C (320°F) for 10–15 minutes, or microwave portions individually.

Nutritional Information (Approximate per serving)

  • Calories: 380

  • Protein: 22 g

  • Carbohydrates: 38 g

  • Fat: 18 g

Frequently Asked Questions

Can I use canned salmon instead of tuna?

Yes, canned salmon or even shredded cooked chicken works well.

Can I make this dish ahead of time?

Yes. Assemble and refrigerate, then bake just before serving.

Can I use brown rice?

Absolutely. Cook brown rice fully before combining with the filling; you may need slightly more béchamel sauce.

How do I get a crispy top?

Sprinkle a small layer of breadcrumbs with cheese or broil the gratin for 1–2 minutes at the end.

Final Thoughts

Tuna and Black Olive Rice Gratin is a comforting, flavorful, and versatile dish perfect for everyday meals or special occasions. The combination of creamy béchamel, tender rice, savory tuna, and briny olives creates a satisfying balance of flavors and textures.

Easy to prepare yet elegant on the plate, this gratin is a go-to recipe for family dinners and an excellent way to impress guests with minimal effort. Serve hot with a fresh salad or roasted vegetables for a complete meal. 🐟🧀🍚

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