Sunday, February 7, 2010

Tuna and Rice Cake

I made this last weekend. I have included the recipe below but can I suggest that it only be a guide - replace the rice with pasta, change the vegetables to anything you want or have on hand, replace the tuna with chicken or leftover taco mince or extra vegetables, change the spices to whatever suits you. I am thinking it would be great with pasta and roast vegetables, served with a balsamic dressing lol. Serve it hot or cold - or even as a picnic food. Make it in a square plan and include slices in kid's lunchboxes. And it definitely suits the someone on a Lentil Club budget.

425 g tuna, drained
3 C cooked rice
1 C peas
1 C corn
2 T chopped parsley
Salt and pepper to taste
4 eggs, gently whisked
2 T cream
1 C shredded cheese

Combine the first six ingredients in bowl. Turn into a greased springform pan and press down gently. Combine the eggs and cream and pour over the rice mix. Top with cheese. Bake at 180 C for about 50 minutes or until firm. Cut into wedges and serve with salad leaves.

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