Finely chop the shallots
Crush the garlic
Finely grate the lemon rind
Grate the cheese & zucchini
Drain the tuna
Halve the crushed tomatoes
1.Preheat oven to 200C.
2.Spray a small saucepan with oil. Heat over medium heat. Add the shallots and garlic, cook, stirring often, for 1-2 minutes or until soft. Add the milk. Bring to a gentle simmer. Dissolve the cornflour in 60ml (1/4 cup) water. Add to the milk and cook, stirring, for 1-2 minutes or until thickens and the bubbles break on the surface of the sauce. Add the lemon rind and half the cheese and stir until melted through.
3.Stir in the tuna and zucchini. Season with pepper. Transfer to a 750ml (3-cup) capacity baking dish or two individual ovenproof dishes.
4.Process the bread in a food processor until fine crumbs form. Sprinkle half over the tuna mixture. Top with the tomatoes. Sprinkle with the combined remaining breadcrumbs and cheese.
Bake for 20 minutes or until golden.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (500g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 135 (32%)|
|Amt Per Serving||% DV|
|Total Fat 15g||20 %|
|Saturated Fat 7.3g||37 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 56.7mg||17 %|
|Sodium 506.9mg||17 %|
|Potassium 1178.2mg||31 %|
|Total Carbohydrate 42.1g||12 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 37.4g|
|Protein 30.6g||44 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 417
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