Image & Recipe Source: Taste

Ingredients

• 225g (1 1/2 cups) cooked white long-grain rice (see note)
• 1 x 185g can tuna in spring water, 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

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.

 

[Olwynn]

Hello Babybird and thank you for posting.
Q. What could I substitute instead of the feta? would parmesan work?

Cheers Olwyn

 

[Babybird]

Hello Babybird and thank you for posting.
Q. What could I substitute instead of the feta? would parmesan work?

Cheers Olwyn

Hello Babybird and thank you for posting.
Q. What could I substitute instead of the feta? would parmesan work?

Cheers Olwyn

Ricotta is mild taste. But I have never tried other cheeses with this recipe. But it's all trial and error or success. Try and see what happens. But honestly the feta compliments the whole meal.