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


    1. Preheat oven to 200°C. Line a 19cm × 9cm (base measurement) loaf pan with non-stick baking paper.
    2. 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.
    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.
    4. Slice. Serve with mixed salad leaves.
    5. Eat!

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.


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