Cheesy Tuna Rice
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| Serves | Prep. Time |
|---|---|
| 2 | 30 minutes |
Ingredients
- 1 1/2 cups cooked basmati rice
- 1 cup canned or frozen corn kernels
- 1 185g can tuna in spring water, drained, flaked
- 1/2 cup reduced-fat ricotta cheese
- 1 egg
- 2 tbsp grated parmesan cheese
Method
- Crank your oven up to 180C or 160C fan forced. Combine the rice in a large bowl with the corn and tuna, give it a good mix and season with salt and pepper.
- Scrape the rice mixture into a 4-cup (1-litre) capacity baking dish. In the same bowl, combine the ricotta, egg, and parmesan and beat with a fork until smooth. Spread the cheese mixture evenly over the rice
- Bake for 15 minutes or until the rice is warmed through and the top is golden and bubbling. Rice will keep covered in the fridge for up to 3 days.
| Calories | Protein | Carbohydrates | Fat | Sugar |
|---|---|---|---|---|
| 366cal | 43g | 34g | 7g |
