Tuna and rice slice
4
Points®
Total time: 1 hr 15 min • Prep: 20 min • Cook: 55 min • Serves: 6 • Difficulty: Easy
This cheesy bake is a good source of fibre and is super easy to transport. Pack it into lunchboxes or take it with you to share at your next picnic.
Ingredients
Brown rice, dry
65 g
Quinoa
65 g
Canola oil
2 tsp
Red capsicum
1 medium, finely chopped
Green shallot(s)
4 individual, thinly sliced
Garlic
1 clove(s), crushed
Tuna, canned in springwater, drained
1 185g can, flaked
Egg(s)
2 medium, lightly beaten
Egg white
1 medium
Lemon juice
1 tbs
Light tasty cheese
½ cup(s), grated, grated, (60g)
Lemon(s)
1 medium, wedges, to serve
Instructions
1
Preheat oven to 180°C. Lightly spray a 20 cm square cake tin with oil. Line base and sides with baking paper, extending paper 4 cm above edge of tin.
2
Place rice and quinoa in a medium saucepan and cover with 1⅓ cups (330ml) water. Bring to the boil, then reduce heat and simmer, covered, for 25 minutes or until the water is absorbed and rice is tender. Transfer to a large bowl and set aside for 10 minutes to cool.
3
Meanwhile, heat oil in a medium non-stick frying pan over medium heat. Cook capsicum, shallots and garlic, stirring, for 4 minutes or until soft.
4
Add capsicum mixture, tuna, eggs, egg white, lemon juice and cheese to rice and quinoa. Mix well to combine. Season with salt and pepper. Press the mixture evenly into prepared tin. Bake for 30 minutes or until golden and set. Set aside in tin to cool slightly, then use lining paper to lift slice from tin. Cut into 6 even pieces. Serve warm or cold with lemon wedges.
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