Reduced fat oil spread
1 medium, finely chopped
2 individual, finely chopped
2 clove(s), crushed
Low-fat ricotta cheese
Reduced-fat 15% cheddar cheese
½ cup(s), grated, (60g), grated
Tuna, canned in springwater, drained
185 g, flaked, (185g can)
25 g, (fresh wholegrain), 1/3 cup
1 x 3 second spray(s)
- 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.
- 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.
- 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.