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Photo of Tuna and rice slice by WW

Tuna and rice slice

4
Points®
Total Time
1 hr 15 min
Prep
20 min
Cook
55 min
Serves
6
Difficulty
Moderate
This cheesy bake is a good source of fibre and is super easy to transport. Pack it into lunchboxes or take it with you to share at your next picnic.

Ingredients

Brown rice, dry

65 g

Quinoa

65 g

Canola oil

2 tsp

Red capsicum

1 medium, finely chopped

Green shallot(s)

4 individual, thinly sliced

Garlic

1 clove(s), crushed

Tuna, canned in springwater, drained

1 185g can, flaked

Egg(s)

2 medium, lightly beaten

Egg white

1 medium

Lemon juice

1 tbs

Light tasty cheese

½ cup(s), grated, grated, (60g)

Lemon(s)

1 medium, wedges, to serve

Instructions

  1. Preheat oven to 180°C. Lightly spray a 20 cm square cake tin with oil. Line base and sides with baking paper, extending paper 4 cm above edge of tin.
  2. Place rice and quinoa 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 is absorbed and rice is tender. Transfer to a large bowl and set aside for 10 minutes to cool.
  3. Meanwhile, heat oil in a medium non-stick frying pan over medium heat. Cook capsicum, shallots and garlic, stirring, for 4 minutes or until soft.
  4. Add capsicum mixture, tuna, eggs, egg white, lemon juice and cheese to rice and quinoa. Mix well to combine. Season with salt and pepper. Press the mixture evenly into prepared tin. Bake for 30 minutes or until golden and set. Set aside in tin to cool slightly, then use lining paper to lift slice from tin. Cut into 6 even pieces. Serve warm or cold with lemon wedges.

Notes

COOK'S TIP: Swap tuna for canned salmon, if you prefer. TO REFRIGERATE: Store slice in a reusable container for up to 4 days. TO FREEZE: Place individual pieces into snap-lock bags and store for up to 1 month. Thaw overnight in fridge. Serve cold or reheat in microwave, or on a baking paper–lined tray in a 160°C oven until hot

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