Mediterranean tuna & rice bake

Name: Mediterranean tuna & rice bake
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 225g (1 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 tbsp chopped fresh basil; 75g low-fat feta, crumbled; 2 eggs, lightly whisked; Mixed salad leaves, to serve

4.5

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Prep Time: 10 minutes

Cook Time: 25 minutes

Total: 35 minutes

Servings: 4

Cost: $6.45 /serving

Author : Chrissy Freer

kid friendly family friendly budget friendly

Ingredients

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225 grams (1 1/2 cups) cooked white long-grain rice (see note)1 x 185 grams can tuna in springwater, drained, flaked70 grams (1/3 cup) low-fat semi-dried tomatoes, coarsely chopped1 large zucchini, coarsely grated2 tbsp chopped fresh basil75 grams low-fat feta, crumbled2 eggs, lightly whiskedMixed salad leaves, to serve

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Instructions

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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.