INGREDIENTS: 3/4 cup white long-grain rice 1 tablespoon olive oil 1 medium brown onion, finely chopped 2 garlic cloves, crushed 2 celery stalks, finely chopped 1 medium red capsicum, finely chopped 425g can tuna in springwater, drained, flaked 1/4 cup chopped fresh basil leaves 8 eggs, lightly beaten 1/3 cup pure cream 2/3 cup finely grated parmesan cheese Mixed salad leaves, to serve INSTRUCTIONS: Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 22cm (base) round cake pan. Line base and side with baking paper. Cook rice following packet directions. Meanwhile, heat oil in a large frying pan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until onion has softened. Add celery and capsicum. Cook, stirring, for 5 minutes or until vegetables are just tender. Remove from heat. Stir in tuna, basil and rice. Spoon mixture into prepared pan. Whisk eggs, cream and parmesan in a bowl. Season with salt and pepper. Pour over rice mixture. Tap pan on bench to remove air bubbles. Bake for 50 minutes to 1 hour or until browned and cooked through. Stand in pan for 5 minutes. Turn out onto a plate. Cut into wedges. Serve with salad leaves. (Source: Australia's Super Food Ideas February 2010)
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