Fish

Tuna Ricotta Bake is for Dinner.

Tuna Ricotta Bake takes 10 minutes to prepare.

Tuna Ricotta Bake takes 35 minutes to cook.

Tuna Ricotta Bake makes 4 servings.

The ingredients for Tuna Ricotta Bake are:

300g low fat ricotta
2 eggs
220g can Tuna Chunks in Springwater, drained
200g canned asparagus cuts, well drained
1/3 cup wheatgerm
¼ cup grated parmesan
1/2 leek, finely chopped,
1 tsp olive oil
1 tsp finely grated lemon rind
1 tsp dijon mustard
freshly ground black pepper, or lemon pepper to taste

Here is how you make Tuna Ricotta Bake:

Pre-heat oven to 180ºC. Line a 20cm cake pan or loaf pan with baking paper.Heat oil in a non stick pan, add leek and saute gently until softened. In a large bowl, combine ricotta and eggs, mixing well. Stir in the wheat germ, parmesan, cooked leek, mustard, lemon rind and pepper. Mix well to combine.Fold in asparagus and tuna, being careful not to break up the pieces too much.Spoon mixture into prepared panBake for 35 minutes or until golden and cooked through. Serve cut into wedges, or slices Serves 4Number of Servings: 4Recipe submitted by SparkPeople user EMMABE1.

The nutritional information for Tuna Ricotta Bake is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 287.3

• Total Fat: 13.2 g
• Cholesterol: 151.6 mg
• Sodium: 616.8 mg
• Total Carbs: 10.4 g
• Dietary Fiber: 2.1 g
• Protein: 31.6 g