Crispy spinach and tuna rice cake

Packed with mind-sharpening ingredients, this wholesome rice cake is a fantastic option to recharge at lunchtime.

  • 10 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print


Crispy spinach and tuna rice cake
  • 1 teaspoon vegetable oil
  • 1 medium (200g) red capsicum, chopped
  • 1 clove garlic, crushed
  • 200 gram baby spinach leaves
  • 2 cup cooked white long-grain rice
  • 425 gram can tuna in spring water or brine, drained
  • 4 green onions (green shallots), sliced thinly
  • 1 tablespoon chopped fresh dill
  • 4 egg whites, beaten lightly
  • 1 tablespoon finely grated lemon rind
  • salt and freshly ground black pepper cooking oil spray


Crispy spinach and tuna rice cake
  • 1
    Heat the oil in a medium frying pan; add the capsicum and cook, stirring, until soft. Add garlic and spinach; cook, stirring, until spinach is wilted.
  • 2
    In a large bowl, combine rice, tuna, onion, dill, egg whites, capsicum mixture, rind and salt and pepper.
  • 3
    Spray the same heated non-stick frying pan with cooking oil spray. Return mixture to the pan, cook over medium heat, loosely covered with foil or a lid, for about 10 minutes or until the base is golden brown.
  • 4
    Wrap handle of frying pan with foil, place pan under a preheated grill for about 5 minutes or until set.
  • 5
    Invert rice cake onto a board; cut into wedges and serve with mixed salad leaves, if desired.


Not suitable to freeze. Not suitable to microwave. The spinach for the tuna rice cake may need to be cooked in batches if the frying pan is small.

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