This is good. Real good. Even if you are not a fan of tuna. This is the dish that will take you to the other side.
It takes about 5 minutes to get it in the oven and you’re done. I serve this with mash and gravy in winter and on hot days, you can serve it cold or with a salad on the side. It’s even better the next day, so I recommend you double up when you make this so that you have an extra loaf in the fridge for school lunches or easy weekend lunch.
Oh my goodness. I need to make this again. The pictures are making my mouth water.
There is no way to complicate this one. You just place all ingredients into a mixing bowl, mix and bake. Da da. All done.
There is one thing I need to mention. No matter how good it smells, or looks or tastes (I know you wont resist a little taste) DO NOT take it out its pan until its had time to cool a little. The quinoa needs some time to soak in moisture and structure the loaf so that you can cut it.
The recipe allows for two cups of vegetables. I always add one cup of grated carrot and then you can pretty much throw in whatever veggies you have in the fridge to make up the extra cup of vegetables. For this recipe (the pictures you’re looking at), I used spring onion, left over leek, sweetcorn & red pepper to make up a cup of veg.
Serve it on colder days with a little mash and gravy or in warmer weather, pair it with a salad for a delicious lunch or light supper. If there are any leftovers, add them to the lunchbox the next day.
- 2 cans of tuna (drained)
- ½ cup uncooked quinoa
- ¼ cup olive oil
- salt and pepper
- ½ teaspoon dried rosemary
- 2 eggs
- 1 cup grated carrot (3 – 4 medium sized carrots)
- 1 cup mixed veg (diced pepper, leek, spring onion and corn (or whatever else you want to use up)
- ¼ cup warm water
- Preheat oven to 400?F.
- Place all ingredients in a large mixing bowl and mix with a wooden spoon until well combined.
- Spoon mixture into a lined loaf pan and press down so the loaf is flat on top.
- Bake for 25 minutes until loaf is golden on top. Remove from the oven and allow to sit for about 20 minutes. This allows the quinoa to expand and adds structure to the loaf.