Easy tuna and rice bake

By Hope Malau
18 April 2016

A budget-friendly hearty supper.

Serves 4-6 Preparation: 10 min Cooking: 35 min

  • 20 ml (4 t) oil
  • 1 onion, finely chopped
  • 1 t chopped garlic
  • 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, 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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