Tuna and zucchini bake with lemony greens
Recipe by Librarychick4405
1 x 425g can tuna in spring water drained and flaked
4 eggs (I used 5)
450g zucchini, very thinly sliced into rounds
4 spring onions, very thinly sliced
110g ricotta
40g cheddar, finely grated
1/2 cup dill
1/4 cup chopped chives
LEMONY GREENS
2 tablespoons olive oil
25g green beans, trimmed and halved diagonally
100g peeled celeriac, cut into long thin strips
50g baby spinach leaves
Finely grated zest and juice of 1 lemon (I used lime)
80g pine nuts toasted
Prep. Time → 30 min
Cook Time → 30 min
1. Preheat the oven to 180o fan forced. Line the base and sides of a 4cm deep, 28cm x 18cm baking dish with baking paper.
2. Combine the tuna, eggs, zucchini, spring onion, ricotta, cheddar, dill and chives in a large bowl. Season to taste with freshly ground black pepper. Spoon the mixture into the prepared tin and level the surface. Bake for 30 minutes or until golden and cooked through. Rest for 5 minutes in the tin before slicing.
3. Meanwhile, to make the lemony greens, heat the olive oil in a large deep frying pan over medium-high heat. Add the beans and celeriac and cook, stirring occasionally, for 10 minutes or until cooked and golden. Stir in the spinach, lemon zest and lemon juice and cook until wilted. Remove the pan from the heat and stir in the pine nuts. Season to taste with freshly ground black pepper.
4. Serve the tuna bake with the lemony greens.
main courses, csiro, eggs, pine nuts, ricotta, zucchini, celeriac September 08, 2019 02:57
Author CSIRO Low carb every day p. 193
No one has liked this recipe.
Don’t used dried dill. Yuk.
Store the cooled tuna bake in airtight containers in the refrigerator for up to 2 days or freeze for up to 3 months. Thaw in the fridge overnight before reheating to serve. Prepare lemony greens close to serving.
Use carrot instead of the celeriac, if preferred.