Packed with sneaky veg, tuna and rice, this cheesy slice is perfect for dinner, lunch or lunchboxes.
- 1 tablespoon 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
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 pan.
Heat oil in a small frying pan over medium-high heat. Add onion and garlic. Cook, stirring, for 2 minutes or until onion just softens. Transfer to a large bowl.
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 spoon to compact. Pour over egg. Tap pan on bench. Sprinkle top with remaining cheese.
Bake for 40 to 45 minutes or until top is golden and 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.
Recipe by: Author: Kim Coverdale Image credit: Brett Stevens Publication: Super Food Ideas ad Taste.com.au