Ingredients
Scale
- 1 cup white rice
- 45g butter
- 2 tablespoons plain flour
- 1–2 tablespoons curry powder
- 1½ cups milk
- ½ cup mayonnaise
- 2 teaspoons lemon juice
- 2 tablespoon parsley, chopped
- 1 egg, lightly beaten
- 30g butter (extra)
- 1 egg, lightly beaten (extra)
- 415g can tuna in spring water, drained and flaked
- 3/4 cup tasty cheese, grated
- Salt and pepper, to season
Instructions
- Preheat oven to 180 degrees, fan forced.
- Cook rice as per packet instructions.
- To make curry sauce, melt butter in medium saucepan over medium-high heat until foaming.
- Add flour and curry powder. Cook and stir for 1-2 minutes or until mixture bubbles and begins to come away from the side of the pan. Remove from heat.
- Gradually pour in milk. Whisk continuously until mixture is smooth.
- Add mayonnaise and whisk to combine. Return to heat. Stir until sauce boils and thickens.
- Add lemon juice and parsley. Stir through then simmer for 1 minute.
- Remove saucepan from heat, add egg and stir through. Set aside to cool slightly.
- Meanwhile, add extra butter, egg, salt and pepper to cooked rice. Mix to combine.
- Spoon rice into a 12-cup (3L) oven-proof dish. Press rice over bottom and side of the dish.
- Spread tuna over rice base.
- Pour curry sauce over tuna.
- Sprinkle with cheese.
- Bake in oven for 20-30 minutes or until golden. Serve.
- TIP: Tinned salmon can be used as an alternative to tuna.
Notes
As an alternative you could use salmon.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dinner
