Tuna, rice and tomato bake
5
Points®
Total time: 50 min • Prep: 15 min • Cook: 35 min • Serves: 6 • Difficulty: Easy
A simple mix of tuna, rice and vegetables topped with crisp breadcrumbs and melted cheese makes for a hearty dinner any night of the week.
Ingredients
Onion
1 medium, finely chopped
Red capsicum
1 small, finely chopped
Garlic
1 clove(s), crushed
Zucchini
1 medium, finely chopped
Canned diced tomatoes
400 g
Baby spinach
100 g
Tuna, canned in springwater, drained
425 g
Fresh basil
¼ cup(s), finely chopped
Fresh chives
¼ cup(s), finely chopped
Cooked white rice
3 cup(s), (510g)
White bread
1 slice(s), day-old bread, to make ½ cup (35g) fresh bread crumbs
Extra light cheddar cheese
⅓ cup(s), grated, (40g), grated
Oil spray
2 x 3 second spray(s)
Instructions
1
Preheat oven to 180°C. Lightly spray a 1L (4-cup) ovenproof dish with oil. Set aside.
2
Lightly spray a large non-stick frying pan with oil and heat over medium heat. Add onion and capsicum and cook, stirring, for 3–5 minutes, or until softened. Add garlic and zucchini and cook, stirring, for 2 minutes. Add tomatoes and bring to the boil. Reduce heat to low and simmer for 3–5 minutes, or until mixture has thickened slightly. Add spinach and cook, stirring, for 2–3 minutes, or until spinach wilts. Stir in tuna and half the basil and chives. Season with salt and freshly ground black pepper.
3
Spoon half the cooked rice into prepared dish. Spoon half the tuna mixture over rice, then repeat layering with remaining rice and tuna mixture. Combine breadcrumbs, grated cheese and remaining basil and chives in a medium bowl. Sprinkle over tuna mixture then bake for 15–20 minutes, or until breadcrumbs are golden. Serve.
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