Tuna Veggie Bake with Salad An ideal addition to the lunchbox. Serve it warm or cold for a high protein, high fibre lunch. Dinner Lunch Print this recipe Details Serves: 6Number of ingredients: 15To prep: 10 minutesTo cook: 25 minutesDifficulty: Easy Nutrition per servingKilojoules: 1478Calories: 358Protein: 26gFat: 17.6gSaturated Fat: 3.3gCarbohydrates: 20.8gCarbohydrates per 100g: 5.95gFibre: 7gSodium: 330mgPotassium: 849mg Ingredients Ingredients 425g can tuna in springwater, drained ½ cup quinoa, uncooked ¼ cup olive oil ½ teaspoon dried Italian herbs 2 eggs 3 medium carrots, grated ½ cup frozen peas ½ corn kernels ¼ cup milk, reduced fat ½ cup cheese, grated Salad 200g salad leaves 300g cherry tomatoes, halved 1 large Lebanese cucumber, chopped 1 tablespoon olive oil 1 tablespoon white or balsamic vinegar Method Preheat oven to 200C Line a loaf pan with baking paper. Place all ingredients in a large mixing bowl and mix with a spoon until well combined. Spoon mixture into the lined loaf pan and press down Bake for 25 minutes until loaf is golden on top. Remove from the oven and allow to sit for about 20 minutes. Allowing to slightly cool will continue to cook the quinoa. Whilst tuna veggie bake is cooking, prepare the salad. Place lettuce. Cherry tomatoes and cucumber in a large bowl. Drizzle salad with olive oil and vinegar. Serve Tuna veggie bake with salad
