Recipes Mediterranean tuna & rice bake

Recipes Mediterranean tuna & rice bake

Recipes Mediterranean tuna & rice bake

Recipes Mediterranean tuna & rice bake Serve this tasty dish straight from the oven for dinner, then wrap up any leftovers for a super-healthy lunch box filler. Mediterranean tuna & rice bake

Ingredients

  • 225g (1/2 cups) cooked white long-grain rice (see note)
  • 1 x 185g can tuna in springwater, drained, flaked
  • 70g (1/3 cup) low-fat semi-dried tomatoes, coarsely chopped
  • 1 large zucchini, coarsely grated
  • 2 tablespoons chopped fresh basil
  • 75g low-fat feta, crumbled
  • 2 eggs, lightly whisked
  • Mixed salad leaves, to serve

Method

  • Step 1

    Preheat oven to 200�C. Line a 19cm x 9cm (base measurement) loaf pan with non-stick baking paper.

  • Step 2

    Combine the rice, tuna, tomato, zucchini, basil and two-thirds of the feta in a large bowl. Add the egg and stir until well combined. Season with pepper.

  • Step 3 Spoon the mixture into the lined pan and smooth the surface. Sprinkle with remaining feta. Bake for 20-25 minutes or until puffed and golden. Set aside for 5 minutes to cool slightly.
  • Step 4

    Slice. Serve with mixed salad leaves.