There’s nothing fishy about the nutritional credentials of this tasty and simple recipe. It’s got you covered with plenty of protein, slow-release carbs and omega 3s.
11/2 cups cooked basmati rice
1 cup canned or frozen corn kernels
1x185g can tuna in spring water, drained, flaked
1/2 cup reduced-fat ricotta cheese
2 tablespoons grated parmesan cheese
- Crank your oven up to 180’C or 160’C 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.