Mediterranean Tuna & Rice Bake

INGREDIENTS

• 225g (1 1/2 cups) cooked white long-grain rice (see note)
• 1 x 185g can tuna in springwater, drained, flaked
• 70g (1/3 cup) low-fat semi-dried tomatoes, coarsely chopped
• 1 large zucchini, coarsely grated
• 2 tbsp chopped fresh basil
• 75g low-fat feta, crumbled
• 2 eggs, lightly whisked
• Mixed salad leaves, to serve

METHOD

• Step 1 - Preheat oven to 200°C. Line a 19cm x 9cm (base measurement) loaf pan with non-stick baking paper.
• Step 2 - Combine the rice, tuna, tomato, zucchini, basil and two-thirds of the feta in a large bowl. Add the egg and stir until well combined. Season with pepper.
• Step 3 - Spoon the mixture into the lined pan and smooth the surface. Sprinkle with remaining feta. Bake for 20-25 minutes or until puffed and golden. Set aside for 5 minutes to cool slightly.
• Step 4 - Slice. Serve with mixed salad leaves.

NOTES:

• You'll need about 100g (1/2 cup) uncooked long-grain rice for this recipe.