This was one of the first tuna recipes that I cooked. I got it from a mate and changed it a bit to make it my own. But it’s always been a favourite with the kids in the preschool’s that I cooked in.
Gluten and nut free
BASE: Cook a little ahead of time so the rice can cool a bit.
- 2 Cups rice
- 2 eggs, lightly whisked
- Salt and pepper, pinch
- 2 x 425g tuna in brine, drained
- 1 brown onion, finely diced
- 11/2 Tbsp. butter
- 21/2 Tbsp. curry powder
- 700ml milk
- 1/2 Cup gluten free flour
- 1/3 Cup mayonnaise
- 2 corn on the cob, corn cut off the cob
- 11/4 Cups grated cheese
- 1/4 Tsp. salt and pepper
- Preheat oven to 180oC. Grease a large casserole dish.
- Cook the rice according to packet instructions and allow to cool. I speak mine out on a tray and put it in the fridge.
- Heat a large frying pan on medium-high heat and melt the butter in the pan.
- Add in the onions and cook stirring for 1 minute.
- Stir in the curry powder and flour and cook for 1 minute.
- Remove the pan from the heat and gradually stir in the milk. Keep stirring until all the flour and milk in incorporated.
- Place the pan back on the heat and stir it until it boils and becomes thick. Stir in the mayonnaise, tuna, corn, cheese salt and pepper.
- Turn the heat off.
- In a large bowl, mix the rice, egg, salt and pepper. Spread the rice over the bottom the casserole dish. Press the rice down firmly.
- Pour the tuna mixture over the rice. You can top the tuna mixture with some grated cheese halfway through the cooking process if you like. With the cheese in the recipe, you might not need to.
- Bake in the oven for 20-30 minutes or until the tuna mixture goes golden and bubbling on the top.
- Cut into pieces and serve with a salad.