Baked tuna pudding with rice and vegetables

Preheat the oven to 185–190 °C and prepare a baking dish (approximately 30 cm × 40 cm).

Peel the carrot and onion. Cut the carrot, onion, zucchini, and celery stalks into small cubes.

In a large bowl, mix the chopped vegetables, jasmine rice (pre-cooked according to the package instructions if necessary, or raw), lemon zest, grated parmesan, milk, spelt flour, thyme, drained tuna, and olive oil. Season with salt and pepper to taste.