WW 3pt
serves 6
2 medium red capsicum, finely chopped2 garlic cloves, crushed
200g baby spinach
2 cups cooked rice
425g can tuna in springwater, drained and flaked
4 green shallots, finely chopped
1 tbs fresh dill
2 eggs, lightly beaten
2 egg whites, lightly beaten
1 tsp lemon rind, grated
rocket leaves to garnish
Preheat to 180C. Grease a 22cm round ovenproof dish or cake tin and line the base with baking paper.
Heat a large oil-sprayed non-stick frypan over medium heat. Add the capsicum and cook, stirring, for 5 minutes or until softened. Add the garlic and spinach, cook until the spinach wilts. Cool.
Combine the spinach mixture, rice, tuna, shallots, eggs, egg whites, dill and rind in a large bowl Season and mix well.
Spoon mixture into the prepared dish and press down firmly. Bake for 25 minutes, or until firm. Garnish with rocket and serve cut into wedges.
