This recipe for MEDITERRANEAN TUNA AND RICE BAKE is perfect for summer: easy to make, not long to bake and great with a salad on the side. Plus it’s good to take on a picnic too!
I got it from a magazine, but I forgot which one…
It will serve 4 ( or 6 if you want to have a small portion).
225g (1 ½ cups) cooked long-grain rice
1 × 185g can tuna in springwater, drained, flaked
70g (1/3 cup) low-fat semi-dried tomatoes, coarsely chopped
1 large zucchini, coarsely grated
2 tbs chopped fresh basil
70g reduced-fat feta, crumbled
2 eggs, lightly whisked
- Preheat oven to 200°C. Line a 19cm × 9cm (base measurement) loaf pan with non-stick baking paper.
- Combine the rice, tuna, tomato, zucchini, basil and two-thirds of the feta in a large bowl. Add the eggs and stir until well combined. Season with pepper.
- 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.
- Slice. Serve with mixed salad leaves.
I didn’t have tuna, so I used tinned salmon. I used sundried tomatoes in oil from a jar ( I drained them). And I used full-fat feta. You could even use brown rice if you were a health freak.
I used a shallow 28cm × 17cm baking tin.
It keeps well in the fridge. And if you don’t care about extra calories, it’s yummy with ketchup or mayonnaise.