Have you ever found a great recipe that is so easy and tasty that it becomes a frequent addition to your meal plans? This is one of them for me. Although when I say frequent, for us that means I make it every couple of months! I first saw this recipe on Taste, and one of the best things is that it is so versatile. It’s a great way to use up leftover rice, and you can add any vegies and herbs you like. You could also replace the tuna with chickpeas and make it a vegetarian dish. Don’t like zucchini? Use carrot instead! This is a base recipe – there are countless variations! Go crazy!
This time I used a silicone loaf pan but I would usually use metal, which I prefer. I think it cooks better in metal, it gets crispier on the edges and it’s easier to cut. I’d also like to make this in a muffin tray next time, which would be an easy lunch with a fresh salad.
Do you have a collection of meals you make often?
Tuna and Rice Bake (Serves 4)
Ingredients
- 1 1/2 cups cooked rice (I used brown)
- 1 x 185g can tuna in springwater, drained, flaked
- 1/3 cup kalamata olives, coarsely chopped
- 1 large zucchini, coarsely grated
- 2 cloves garlic, crushed
- Small bunch chopped fresh basil
- 1 teaspoon dried thyme
- 100g reduced-fat feta, crumbled
- 2 eggs, lightly whisked
Method
- Preheat oven to 200°C. Line a 19cm x 9cm (base measurement) loaf pan with non-stick baking paper.
- Combine the rice, tuna, olives, zucchini, garlic, basil, thyme and two-thirds of the feta in a large bowl. Add the egg 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 (and a spicy tomato salsa).
Pre-baking
I actually made this a few weeks back and it was really good! I used cherry tomatoes, spinach, tuna, parsley, feta and brown rice. I was excited to take it for lunch the next day but unfortunately we were having an ant problem and after dinner when I went back into the kitchen to slice it up there were ANTS EVERYWHERE. So sad.
I haven’t made it since. The memory is too painful.
That combination sounds great! But what a devastating end to your story!
Yummo! Wonder if I can substitute chicken for the tuna?
I dont really like tuna.
Will do my blogger award post soon too!!!
I think chicken would also be great – especially if you’ve got any leftover roast chicken you could shred
I love the taste site-the recipes are always so reliable there!
I agree, it’s my go-to website for recipes (sorry cookbooks)!
I like how this recipe is so easily adaptable. I think it’s a great recipe to clean out the fridge. Meals that I make often? Oh yes! When I like something, I will make it again and again, until I get sick of it, or until I find something else to be obsessed over.
It’s a great one for using up leftovers or vegetables that are getting a bit sad-looking
Why have I never thought to do a rice bake when I do pasta bakes all the time? What a great idea
Isn’t it! I do love a good bake
cool! i didn’t know you could do a rice bake.. looks yummy and healthy!
i definitely use a collection of recipes.. sometimes i branch out and make something new and exciting, but most of the time I stick to stir fries, soups and a bunch of other recipes that get used over and over.. i especially like ones like this that are versatile because you can change it up so it doesn’t seem so monotonous !
Hehe sometimes our ‘standard’ dinners can get monotonous… I made this in a muffin tray last night (that’s twice in just a few weeks!) with some different ingredients for lunches today and it was great – again, very versatile!