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.

Recipe «Mediterranean tuna & rice bake» presented in category Recipes / Fish, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 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 .

Ingredients:

• 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 

Instructions

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.