This is good, real good, even if you are not a fan of tuna. This is the Tuna and Vegetable Bake that will take you to the other side, right alongside the kids. It's simple, it's quick, it's yummy and it's Clean. In the oven in 5 minutes, this is one of those bakes you'll make over and over again.
Tuna Vegetable Bake
It takes about 5 minutes to get it in the oven and you're done. Really, that's it.
If you have Tuna resistant kids, this is a really good recipe to let them know it can actually be really good! It's packed with good stuff and it bright and colorful. And since Tuna is a pretty reasonably priced protein it's a good thing in my book if you can get them to eat it!
There's a number of different grades of Tuna you can buy. I buy the best tuna I can, have a look in your local supermarket and get accustomed to the regulating bodies etc...and the marks they use to indicate the quality of the tuna. Have a few tins or jars in the cupboard, it's a good store cupboard essential.
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.
There is no way to complicate this one. You just place all ingredients into a mixing bowl, mix and bake. Da da. All done. It's quick, it's simple to out together and you can sit back and let the oven do all the hard work.
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. As tempting as it is, let it set!
Healthy Vegetable Bake
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.
I really like to add veggies that are colorful. They look more appealing to kids and your chances of a successful dinner time go right up!
What To Have With This Bake
I discovered a long time ago that when you add vegetables to a recipe, littler kids don't seem to make to connection between those veggies and the ones you serve alongside it. So, what I'm trying to say is that I can get away with serving a side of veg with this, even though there's veggies in it already.
I tend to keep the sides simple. Steamed broccoli works well, as do salads. Cauliflower or corn are good too.
Storing Leftover Tuna Bake
As I said, I like to make double batches of this, as it's really good the next day for lunches. I keep this in the fridge for up to 2 days. Once you've cooked this and let it cool down (in the baking tin!), wrap it in food cover and it'll sit happily in the fridge until you need it.
Once this is cold it cuts really well and so makes a good lunchbox lunch. If you're going to put this in lunchboxes, keep the bake in the fridge and put it in the box right before you leave the house. This helps keep everything else in he lunchbox cool and bu the time lunch time comes around, the bake will be room temperature and ready to eat.
More Clean Eating Tuna Recipes
How To Make Tuna Vegetable Bake
Ingredients
- 2 cans of tuna drained
- ½ cup uncooked quinoa
- ¼ cup olive oil
- salt and pepper
- ½ tsp 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
Instructions
- Preheat oven to 400F
- 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.
- Serve!
Tuna Vegetable Bake Recipe
Tuna Vegetable Bake
Ingredients
- 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
Instructions
- Preheat oven to 400F
- 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.
- Serve!
