Tuna Rice Bake

Today I have a special guest on the blog - the very person who taught me how to cook - my mum!

I have many memories of spending time with mum in the kitchen and she definitely instilled in me a love of home-made, nutritious and delicious food!  Thanks mum, over to you...

"This is the recipe I made when Hope came to sleep over recently.  I know that she's getting a nutritious meal with a variety of vegetables.  The original recipe doesn't have carrots, zucchini and peas - I vary the vegetables using mushrooms or corn.  Very yummy!"

Ingredients

2 cups brown rice, cooked

2 teaspoons butter

1 large onion

3 sticks of celery, chopped

2 carrots, diced

1 zucchini, diced

1 cup frozen peas

2 tblspn cornflour

2 cups milk

2 tspn mustard (or to taste)

425 g can tuna

Pepper and salt

2 eggs, slightly beaten

½ cup grated cheese

Method

Heat butter in a large frying pan or saucepan.  Add onion, celery and other vegetables and cook until softened.

Sprinkle in flour, stir a little, then remove from heat.  Gradually stir in milk and return to heat, stirring until boiling.  Add mustard, simmer one minute, then add tuna, pepper and salt and rice.

Cool the mixture slightly, then add eggs.

Grease a lasagne dish.  Add tuna mixture, then top with cheese.  Bake in moderate oven at 180ºC for 25-30 minutes.