ITALIAN TUNA AND RICE BAKE
SERVES 4 PREP 10 MINUTES COOK 35 MINUTES
1 tablespoon extra virgin olive oil 1 brown onion, halved, thinly sliced 2 garlic cloves, crushed 1½ cups white long-grain rice 135g semi-dried tomatoes, drained, chopped 230g jar marinated artichoke hearts, drained 400g can diced tomatoes 2 cups salt-reduced chicken stock 425g can tuna in oil, drained, flaked ¼ cup chopped fresh basil leaves, plus ¼ cup extra leaves, to serve ½ cup pitted Sicilian olives
1 Preheat oven to 180°C/160°C fan-forced. 2 Heat oil in a large, heavy-based ovenproof frying pan over medium-high heat. Add onion. Cook for 5 minutes or until softened. Add garlic. Cook, stirring, for 1 minute or until fragrant. Add rice, semi-dried tomato and artichoke. Cook, stirring, for 1 minute. 3 Stir in tomatoes and stock. Bring to the boil. Remove from heat. Cover. Bake for 25 minutes or until rice is just tender. Fluff with a fork to separate grains. Stir in tuna and basil. Stand, covered, for 5 minutes or until heated through. Serve with olives and basil. NUTRITION: (per serve) 2565kj; 17.5g fat; 2.8g sat fat; 28.6g protein; 79.2g carbs; 9.7g fibre; 29mg chol; 1230mg sodium.