Photo of Tuna mornay by WW

Tuna mornay

13
11
6
SmartPoints® value per serving
Total Time
1 hr 20 min
Prep
20 min
Cook
1 hr
Serves
4
Difficulty
Moderate
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

1 cup(s)

Reduced fat oil spread

1 tbs

Brown onion

1 medium, finely chopped

Celery

2 individual, finely chopped

Garlic

2 clove(s), crushed

Plain flour

2 tbs

Skim milk

2 cup(s)

Low-fat ricotta cheese

½ cup(s)

Reduced-fat 15% cheddar cheese

½ cup(s), grated, (60g), grated

Corn

1 cup(s)

Tuna, canned in springwater, drained

185 g, flaked, (185g can)

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.

Notes

SERVING SUGGESTION: Salad of baby spinach leaves, baby fennel (thinly sliced) and cherry tomatoes (halved). You can use frozen or canned corn instead of fresh.