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Tuna, sweetcorn and rice slice recipe

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sweetcorn and rice

Packed with sneaky veg, tuna and rice, this cheesy slice is perfect for dinner, lunch or lunchboxes.

12 Ingredients

1 tbsp extra virgin olive oil

3 green onions, chopped

2 garlic cloves, crushed

420g can super sweet corn kernels

425g can tuna in springwater, drained, flaked

250g packet 90-second microwave long-grain white rice

1 1/4 cups chopped broccoli florets

1 zucchini, grated

1 1/3 cups grated tasty cheese

8 eggs, lightly beaten

Salad leaves, to serve

Sliced green onion, to serve

Methods

Step 1

Preheat oven to 190C/170C fan-forced. Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 2cm above edges of the pan.

Step 2

Heat oil in a small frying pan over medium-high heat. Add onion and garlic. Cook, stirring, for 2 minutes or until the onion just softens. Transfer to a large bowl.

Step 3

Add corn, tuna, rice, broccoli, zucchini and 1 cup cheese to onion mixture in bowl. Season well with salt and pepper. Mix well to combine. Spoon mixture into prepared pan, pressing with the back of a spoon to compact. Pour over the egg. Tap pan on the bench. Sprinkle top with remaining 1/3 cup cheese.

Step 4

Bake for 40 to 45 minutes or until the top is golden and the slice is cooked through. Stand in pan for 15 minutes. Cut into pieces. Serve warm or cold with salad leaves and sprinkled with green onion.

source – cooking365coza

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