Simple Mid Week Meals

Remember the days when mum would serve up Tuna mornay for dinner?
Dried pasta baked in a thick white starchy sauce, canned tuna and an assortment of vegetables; corn, peas or broccoli all topped with a layer of breadcrumbs and then baked. This was how I remembered this simple dish in my home. Then along come Dolmio and other branded sauces to help the home cook master the 'Bake'.
In honour of this traditional 80's inspired family meal I have re-vamped a simple Tuna Rice dish. For those who are a devout Tuna bake fan then this will definitely tickle your taste buds.

Tuna Rice Bake
Preparation Time: 5 minutes
Cooking Time: 20-25 minutes
Serves: 4-6 people

the ingredients
1 x 420g can tuna in brine, strained
2 cups chicken stock, HOT
2 1/2 cups (625ml) water
200ml creme fraiche
1 ½ cups (300g) medium grain white rice (arborio)
½ cup (80g) frozen peas, optional
Topping:
1 cup (80g) fresh breadcrumbs
½ cup (70g) Parmesan cheese
½ cup (70g) tasty cheese
1/4 cup parsley/chives, chopped

lets have some fun
Pre-heat oven to 180 C for fifteen minutes.
Combine all ingredients except topping in a large non-stick/oven safe pan.
Bake in oven for 15 minutes or until rice is tender & liquid has been absorbed; remove from oven and sprinkle topping ingredients over rice. Return pan to the oven and cook for a further 5-10 minutes or until the topping is golden brown and crisp.
Serve immediately.

Replace tuna with fresh peeled green prawns.

love amie x