Ingredients
• 225g (1 1/2 cups) cooked 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 tablespoons chopped fresh basil
• 75g reduced-fat feta, crumbled
• 2 eggs, lightly whisked
• Mixed salad leaves, to serve
Method
1. Preheat oven to 200°C. Line a 19cm x 9cm (base measurement) loaf pan with non-stick baking paper.
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.
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.
4. Slice. Serve with mixed salad leaves.
