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Photo of Tuna and rice slice by WW

Tuna and rice slice

5
4
1
SmartPoints® value per serving
Total Time
1 hr 30 min
Prep
20 min
Cook
55 min
Serves
6
Difficulty
Moderate
This cheesy bake is packed with veg and easy to transport. We’re calling it: the perfect picnic slice.

Ingredients

Brown rice

65 g

Quinoa

65 g

Canola oil

2 tsp

Red capsicum

1 medium, finely chopped

Green shallot(s)

4 individual

Garlic

1 clove(s)

Tuna, canned in springwater, drained

150 g, (buy 1 x 185g can)

Egg(s)

2 medium, lightly beaten

Egg white

1 medium

Lemon juice

1 tbs

Reduced-fat 15% cheddar cheese

½ cup(s), grated, (60g)

Lemon(s)

1 medium, wedges, to serve

Instructions

  1. Preheat oven to 180°C. Lightly spray a 20cm (base measurement) square cake tin with oil. Line the base with baking paper. Place the rice and quinoa blend 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 and quinoa are tender. Transfer to a large bowl and set aside for 10 minutes to cool.
  2. Meanwhile, heat the oil in a medium non-stick frying pan over medium heat. Cook the capsicum, shallot and garlic, stirring, for 4 minutes or until soft.
  3. Add the capsicum mixture, tuna, egg, egg white, lemon juice and cheese to the rice and stir to combine. Season with salt and pepper. Press the mixture into the prepared tin. Bake for 30 minutes or until golden and just firm. Set aside in the tin for 5 minutes before slicing. Serve warm or cold with the lemon wedges.

Notes

SERVING SUGGESTION: Salad of mixed leaves and sliced tomato drizzled with balsamic vinegar.

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