date:Mar 21, 2014
Ingredients
225g (1 1/2 cups) cooked long-grain rice (see note)
1 x 185g can tuna in springwater, drained, flaked
70g (1/3 cup) low-fat semi-dried tomatoes, coarsely chopped
1 large zucchini, coarsely grated
2 tablespoons chopped fresh basil
75g reduced-fat feta, crumbled
2 eggs, lightly whisked
Mixed salad leaves, to serve
Method
1. Preheat oven to 200C. Line a 19cm x 9cm (base measurement) loaf pan with non-stick baking paper.
2. Combine the rice, tuna, tomato, zucchini, basil and two-t