Tuna bake gluten free lactose free Dinner Lunch All Apple themed Breakfast / Brunch Dessert Dinner Lunch Snacks / Drinks Soups / Sides / Sauces Summary Tuna bake using high and low fibre ingredients Preparation Time: 15 Cooking Time: 25 Total Time: 40 Quantity: 4 High fibre Ingredients 185g can tuna in springwater, drained and flaked ready for mixing 2x 100g wild and brown rice ready to heat and eat packets 75g feta cheese (or lactose free cheese) 2 eggs lightly beaten 70g semi sundried tomatoes drained of oil and finely diced 1 large zucchini, coarsely grated 2 tablespoons of chopped fresh dill Salt and pepper to taste Method Preheat the oven to 200C, line a loaf pan with non-stick baking paper. Combine the rice, tuna, tomato, grated zucchini, dill and 50 grams of the feta in a large bowl. Add the egg and stir until well combined. Season with a little salt and pepper to taste. Add the mixture to the loaf tin and bake for 15 minutes, take out and crumble the rest of the feta on the top of the loaf and cook for a further 5-8 minutes. Nutrition Type Quantity Fiber 4g Low fibre Ingredients 185g can tuna in springwater, drained and flaked ready for mixing 2x 100g white basmati rice ready to heat and eat packets 75g feta cheese (or lactose free cheese) 2 eggs lightly beaten 30g semi sundried tomatoes drained of oil and finely diced 1 large zucchini, coarsely grated 2 tablespoons of chopped fresh dill Salt and pepper to taste Method Preheat the oven to 200C, line a loaf pan with non-stick baking paper. Combine the rice, tuna, tomato, grated zucchini, dill and 50 grams of the feta in a large bowl. Add the egg and stir until well combined. Season with a little salt and pepper to taste. Add the mixture to the loaf tin and bake for 15 minutes, take out and crumble the rest of the feta on the top of the loaf and cook for a further 5-8 minutes. Nutrition Type Quantity Fiber 2g