Mediterranean tuna & rice bake

Cooking Fish 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.

Lables: Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Preheat oven to 200°C. Line a 19cm x 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 egg 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.

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225g cooked white long-grain rice
1 x 185g can tuna in springwater, drained, flaked
70g 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

Adv

Autors
Preparation time
10
Cooking time
25
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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