Tuna mornay
11
Points®
Total time: 1 hr 20 min • Prep: 20 min • Cook: 1 hr • Serves: 4 • Difficulty: Easy
A simple mix of tuna, rice and vegetables topped with crisp breadcrumbs and melted cheese makes for a hearty dinner any night of the week.
Ingredients
Brown rice, dry
1 cup(s)
Reduced fat oil spread
1 tbs
Brown onion
1 medium, finely chopped
Celery
2 stick(s), finely chopped
Garlic
2 clove(s), crushed
Plain flour
2 tbs
Skim milk
2 cup(s)
Low-fat ricotta cheese
½ cup(s)
Extra light cheddar cheese
½ cup(s), grated, (60g), grated
Corn
1 cup(s)
Tuna, canned in springwater, drained
185 g, flaked, (185g can)
Dried breadcrumbs
25 g, (fresh wholegrain), 1/3 cup
Fresh chives
2 tbs
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 1.5L (6-cup) capacity ovenproof dish with oil. Cook rice in a large saucepan of boiling water, following packet instructions, or until just tender. Drain.
2
Meanwhile, melt spread in a large saucepan over medium heat. Add onion and celery and cook, stirring, for 3–4 minutes or until softened. Add garlic and cook, stirring, for 1 minute. Add flour and cook, stirring, for 1 minute. Gradually add milk and whisk until smooth and combined. Bring to the boil. Reduce heat and simmer, stirring, for 1–2 minutes or until sauce has thickened.
3
Stir ricotta and tasty cheese into sauce until smooth. Remove from heat. Stir in corn and tuna. Spoon rice into prepared dish and top with tuna mixture. Sprinkle with breadcrumbs and chives. Bake for 15–20 minutes or until breadcrumbs are golden. Serve.
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