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Ingredients Jump to Instructions ↓

  1. 2 cups cooked rice

  2. 2 tablspoon melted butter

  3. 2 chives finely chopped

  4. 1 egg lightly beaten

  5. 220 gram can tuna

  6. 2 tablspoon butter

  7. 2 tablspoon plain flour

  8. 1/2 teaspoon dry mustard

  9. 1/2 teaspoon salt

  10. 1/2 teaspoon pepper

  11. 1 cup milk

  12. 1/2 cup grated cheese

  13. 2 teaspoon lemon juice

  14. 2 tablspoon chopped parsley

  15. 1 egg well beaten

  16. Paprika for garnish

Instructions Jump to Ingredients ↑

  1. Shell - Combine first 4 ingredients, press into greased 20cm pie plate pushing up sides to 2 1/2 cm in depth. Drain tuna, reserve liquid, flake and press over rice.

  2. Filling - Make sauce by melting butter 30secs on high. Sift flour, mustard, salt and pepper, add milk and reserved liquid. Stir well and microwave on high for 2 1/2 mins stirring frequently.Remove from oven and stir in cheese until melted, add lemon juice and parsley, fold in egg pour into rice shell. Dust with paprika and microwave for 4 mins on high. Reduce setting to medium for 7 mins or until top is firm. Allow to stand for 10 mins before slicing.

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