Tuna and Vegetable Slice

Could anything be simpler? Tuna from a can with nutritious grated vegetables and cheese to round out a good proportion of your daily dietary requirements.

Time: 80 minutes 

Serves: 4

Ingredients:

  • 80g ground almonds
  • 60g raw (natural) oats
  • 1 x 425g tin tuna in spring water, drained and flaked
  • 4 eggs, lightly beaten
  • 80g cheddar, finely grated
  • 150g broccoli, finely chopped
  • 150g zucchini, coarsely grated and squeezed dry
  • 2 teaspoons dried mixed herbs 


Method:

Preheat the oven to 200°C (180°C fan-forced). Line the base and sides of an 18cm x 8cm loaf tin with baking paper.

To make the tuna loaf, combine all the ingredients in a large bowl and season to taste with freshly ground black pepper. Transfer the mixture to the prepared tin and bake for 45 minutes or until golden and cooked through. Cool in the tin for 10 minutes before slicing.

 

Recipe taken from CSIRO Low-Carb Every Day, by Professor Grant Brinkworth and Penny Taylor

The CSIRO Low-Carb Diet is based on strong scientific research that has successfully helped Australians lose weight and improve their overall health. Building on the success of the first book, this new volume will make implementing the diet at home easier than ever.  Accessible, affordable and achievable, this is a fully researched approach to better eating and improved health from Australia’s peak science organisation.

You can buy CSIRO Low-Carb Every Day at Macmillan.com.au

Published by Pan Macmillan Australia

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