Wednesday, January 16, 2013

Mediterranean Tuna and Rice Bake

I'm tired. Easy meals are super high on my priority list right now, but they can't just be easy, they have to be easy, nutritious, tasty and economical too! I don't ask for much hey....

This recipe here is all of the above. The other thing I love about this dish is that it is comforting and delicious straight out of the oven, but equally (if not more) tasty when served cold the next day. That versatility, plus the fact it is beyond easy to put together, make this a must cook summer meal. 

You will need: 
1.5 cups cooked long-grain white rice
2 x 185g tins of tuna (I use John West Oven Dried Tomato and Basil, but I think it would also be nice with a Lemon Pepper flavoured tuna as well)
3/4 cup grated cheddar (plus extra to top)
100g semi-dried tomatoes, coarsely chopped
100g fetta, crumbled
1 large zucchini, grated
2 tbspn fresh basil, finely chopped
3 eggs, lightly whisked
Salt and Pepper to season

Pre-heat oven to 180C

Combine all ingredients in a large bowl.

Spoon into a greased and lined loaf tin and top with extra grated cheese.

Bake for around 40-50 mins - it will be puffed and golden when done and if you stick a knife in the middle, it should be reasonable firm and not 'eggy.' Remove from the oven and allow to sit in the pan for 5-10 mins - it will firm up a little more as it cools.

Remove from the pan, slice and serve with salad (or cool completely and wrap up for lunchboxes!)


Mrs B xx

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