This is a really quick storecupboard lunch or dinner and I sometimes double the recipe so I can cook two and freeze one for later. You can add a grated carrot as well as the courgette if you want the recipe to go a bit further. You can also add a tin of salmon instead of the tuna. Sometimes I use some cooked bacon, onion and peppers in place of the tuna if we have no tins of fish in the cupboard. Just use what you have in your cupboard.
225g (1 1/2 cups) cooked long-grain rice
1 x 185g can tuna in springwater, drained and flaked
70g (1/3 cup) semi-dried tomatoes, coarsely chopped
1 large courgette, grated
2 Tblsp chopped fresh basil (if available, or use 2 tsp dried)
75g feta, crumbled
2 eggs, lightly beaten
Mixed salad leaves or cooked vegetables to serve it with
Preheat oven to 200°C. Line a 19cm x 9cm (base measurement) loaf tin with non-stick baking paper.
Combine the rice, tuna, tomato, courgette, basil and two-thirds of the feta in a large bowl. Add the lightly beaten eggs and stir everything together until well combined. Season with pepper if you like.
Spoon the mixture carefully into the lined loaf tin and smooth the surface. Sprinkle the top with the remaining feta. Bake for 20-25 minutes or until puffed up and golden. Set aside for 5 minutes to cool slightly before slicing it. Serve the loaf with mixed salad leaves or cooked vegetables.