WHAT YOU NEED:
1/4 cup plain flour
3 cups milk
4 green onions, thinly sliced
425g can tuna in olive oil, drained
1 cup frozen peas
1 teaspoon finely grated lemon rind
1/4 cup lemon juice
2 tablespoons wholegrain mustard
3 cups cooked white long-grain rice (You’ll need to cook about 1 cup white long-grain rice.)
2 middle bacon rashers, trimmed, finely chopped
1/4 cup grated tasty cheese
Lemon wedges, to serve
HOW TO MAKE IT:
Preheat oven to 220C/200C fan-forced.
Melt butter in a large saucepan over medium heat until foaming. Add flour. Cook, stirring with a wooden spoon, for 1 minute or until bubbling. Remove from heat. Add milk, 1⁄4 cup at a time, stirring constantly. Return pan to heat. Cook, stirring, for 5 minutes or until mixture bubbles and thickens. Remove from heat.
Add onion, tuna, peas, lemon rind, lemon juice, mustard and rice to sauce. Season well with salt and pepper. Stir to combine. Spoon rice mixture into a greased 8-cup- capacity baking dish. Smooth top. Sprinkle with bacon and cheese.
Bake for 25 to 30 minutes or until bacon is golden and crisp. Stand for 5 minutes. Serve with lemon wedges.
For stress-free midweek dining, try this crunchy tuna and rice bake!
There you have Pu Ma’s Crunchy bacon-topped tuna and rice bake…Enjoy!