Tuna Bake with Rouille

In Australia this is quite a common menu item in health conscious cafes. However my version is slightly more jazzed up with a few extra ingredients and topped with Rouille which is a Mediterranean dip traditionally served with seafood.
A complete meal in one and full of fiber and protein and a great lunch time substitute best served at room temperature and will keep in the fridge for up to 3 days.

300g brown rice
200g canned tuna in olive oil
150g grated cheddar
8 eggs
100ml double cream
1 courgette
2 plum tomatoes
1 red pepper
2 sticks celery
1 red onion
4 sprigs of spring onion
2 carrots
200g desiree potatoes
Small handful dill
Small handful flat parsley
Small handful coriander
1 red chilli
1 teaspoon sea salt

ROUILLE:
3 red peppers
1 red onion
1 plum tomato
4 cloves garlic
100g stale white bread
Small handful dill
3 tablespoons capers
2 tablespoons red wine vinegar
1 teaspoon dijon
1 red chilli
100ml extra virgin olive oil
1 teaspoon salt

METHOD:
Put rice in a pot, fill with water and place over a high heat, once the water has started to boil the rice will take around 25-30 minutes to cook. Cut potatoes into 2cm cubes and place in another pot and cover with cold water then put on a high heat and cook till the potatoes are tender around 15-20 minutes then drain and leave to cool.
Grate courgette, peel and dice carrots, roughly dice tomatoes, cut pepper in half and remove the stalk and seeds then dice, slice celery, peel red onion and cut in half then remove the top and bottom and thinly slice length ways. Slice spring onion into small circles, finely dice red chilli  and lastly roughly chop dill, parsley and coriander together.
Once rice is cooked drain under cold water and leave to sit for about 10 minutes then place the rice in a large mixing bowl, add tuna, cheese, courgette, carrot, tomato, pepper, celery, red onion, spring onion, chilli and herbs and mix together with your hands till evenly combined.
Line a 20x30cm (3cm deep) baking tray with parchment paper and lay out tuna mix evenly in the tray. Beat eggs, cream and salt together and pour over the tuna bake, using your fingers poke egg mixture into the tuna bake till roughly combined. Place tuna bake in oven set at 180oC for 30 minutes, once cooked leave to cool.
In the mean time make rouille, cut peppers in half and remove the stalk and seeds, peel and quarter the red onion, quarter tomato and place all on a baking tray with whole garlic cloves. Season vegetables with a pinch of salt and drizzle with 2 tablespoons of olive oil and place on top shelf in a pre-heated oven set at 200oC for 30minutes. When vegetables have cooked place in a food processor with broken up bread, dill, capers, vinegar, chilli, salt and olive oil and blend together till almost smooth.
Cut tuna bake into 8 piece's and when serving place a large spoonful of rouille on top of each tuna bake and garnish with a little extra chopped herbs and some freshly cracked pepper.