Tuna, Sweet Corn & Rice Slice

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"From out Sunday newspaper The Sunday Times."

Original is 8 servings


  • Serving Size: 1 (443.2 g)
  • Calories 762.9
  • Total Fat - 35.6 g
  • Saturated Fat - 11.2 g
  • Cholesterol - 921.4 mg
  • Sodium - 706 mg
  • Total Carbohydrate - 56.9 g
  • Dietary Fiber - 7.7 g
  • Sugars - 2.3 g
  • Protein - 51.5 g
  • Calcium - 337.4 mg
  • Iron - 7.2 mg
  • Vitamin C - 18.2 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

Preheat oven to 190C/170C fan-forced.

Step 2

Grease a 20cm x 30cm lamington pan and line base and sides with baking paper, extending paper 2cm above edges of pan.

Step 3

Heat oil in a small frying pan over medium-high heat and add onion and garlic and cook, stirring, for 2 minutes or until onion just softens, then transfer to a large bowl and then add corn, tuna, rice, broccoli, zucchini and 1 cup cheese to onion mixture in bowl and season well with salt and pepper and mix well to combine.

Step 4

Spoon mixture into prepared pan, pressing with the back of spoon to compact and then pour over egg and tap pan on bench and sprinkle top with remaining cheese.

Step 5

Bake for 40 to 45 minutes or until top is golden and slice is cooked through and then let stand in pan for 15 minutes and cut into pieces and serve warm or cold with salad leaves and sprinkled with green onion.


No special items needed.

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