Tuna and rice slice
1 medium, finely chopped
Tuna, canned in springwater, drained
150 g, (buy 1 x 185g can)
2 medium, lightly beaten
Reduced-fat 15% cheddar cheese
½ cup(s), grated, (60g)
1 medium, wedges, to serve
- 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.
- 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.
- 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.