Tuna and rice slice
1 medium, finely chopped
4 individual, thinly sliced
1 clove(s), crushed
Canned tuna in springwater, drained
1 185g can, flaked
2 medium, lightly beaten
Light tasty cheese
½ cup(s), grated, grated, (60g)
1 medium, wedges, to serve
- Preheat oven to 180°C. Lightly spray a 20cm square cake tin with oil. Line base and sides with baking paper, extending paper 4cm above edge of tin. 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 has absorbed and rice is tender. Transfer to a large bowl and set aside for 10 minutes to cool.
- 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.
- Add capsicum mixture, tuna, eggs, egg white, lemon juice and cheese to the rice and stir to combine. Season with salt and pepper. Press the mixture evenly into the 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.