Easy tuna and rice meal

By Drum Digital
13 May 2015

Don’t spend hours making dinner, just layer this in a baking dish and wait for it to get golden and the flavours to fuse.

Serves 4-6

Preparation: 10 min

Cooking: 35 min

20 ml (4 t) oil

1 onion, finely chopped

1 green pepper, chopped

2 cans tuna (170 g each)

150 g frozen peas and corn, defrosted

500 ml (2 c) cooked rice

handful parsley, chopped

salt and pepper

500 ml (2 c) store-bought cheddermelt sauce

TOPPING

60 ml (¼ c) breadcrumbs

60 ml (¼ c) cheddar cheese, grated

Preheat the oven to 180 °C and grease a baking dish with butter.

1 Heat the oil in a pan over medium heat and sauté the onion until soft and translucent. Add the garlic NOT IN INGREDIENTS?, green pepper and fry for 2 minutes or until soft.

2 Stir in the peas and corn, rice, parsley and tuna. Season. Cook until the rice is heated through. Spoon half of the mixture into the dish and top with half of the cheddamelt sauce and repeat the layers.

3 Topping Sprinkle with breadcrumbs and cheese. Bake in the oven for 25 minutes or until golden.

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