Fish

Tuna Ricotta Loaf is for Dinner.

Tuna Ricotta Loaf takes 10 minutes to prepare.

Tuna Ricotta Loaf takes 35 minutes to cook.

Tuna Ricotta Loaf makes 6 servings.

The ingredients for Tuna Ricotta Loaf are:

300g (10oz) low fat ricotta
2 eggs
275g (9oz) canned Tuna Chunks in Springwater drained weight, drained and flaked
1/4 cup fresh parsley or combination parsley and cilantro
1/2 cup oatmeal (raw)
1/2 cup dry roasted cashew nuts
¼ cup grated parmesan
1/2 leek, finely chopped,
1 tsp olive oil
1 tsp finely grated lemon rind
1 tsp dijon mustard (to taste)
freshly ground black pepper, or lemon pepper (to taste)

Here is how you make Tuna Ricotta Loaf:

Pre-heat oven to 170ºC. (325F)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. Cool.Put oatmeal, cashews and parsley into food processor and whiz until the parsley is chopped and the oatmeal and nuts broken up well.In a large bowl, combine ricotta and eggs, mixing well. Stir in the parsley, oatmeal nut mixture , parmesan, cooked leek, mustard, lemon rind and pepper. Mix well to combine.Fold in tuna, being careful not to break up the pieces too much.Spoon mixture into prepared pan, pack down and smooth top.Bake for 35 minutes or until set, golden and cooked through. Serve cut into wedges, or slices Serves 6Number of Servings: 6Recipe submitted by SparkPeople user EMMABE1.

The nutritional information for Tuna Ricotta Loaf is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 306.7

• Total Fat: 14.1 g
• Cholesterol: 111.6 mg
• Sodium: 443.4 mg
• Total Carbs: 17.7 g
• Dietary Fiber: 2.1 g
• Protein: 31.2 g