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Silverbeet Tuna Dolmades

Makes 12


  • 12 silverbeet leaves, coarse stalks removed
  • 1/2 cup brown rice, cooked
  • 1 cup Australian natural yogurt
  • 1 x 425g can tuna in brine, drained and flaked
  • 125g bean shoots
  • salt and cracked black pepper, to taste
Download Recipe (PDF)


  1. Dip silverbeet leaves in boiling water for 30 seconds until limp. Rinse under cold water and drain on absorbent paper. Combine rice, yogurt, tuna, bean shoots, salt and pepper together and spoon into the centre of each leaf. Roll up, tucking in edges to completely enclose filling. Place in a large baking dish. Cover with foil and bake at 180C for 20 minutes. Serve with cucumber and yogurt dip (tzatziki).


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