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)
- 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
- 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).