TUNA MORNAY

Quick, nice and easy for an evening dinner.

425 g tuna in brine, drained and flaked
150 g frozen mixed vegetables (1 cup)
1 – 2 packets ready made white sauce powder, prepared as per instructions
80 ml thickened cream (1/3 cup)
2 green shallots
120 g pre-grated 3 blend cheese (cheddar, mozzarella and parmesan) (1 ½ cups)
25 g panko breadcrumbs (½ cup)
extra virgin olive oil, to drizzle
cooked rice of your choice

Place the tuna, vegetables, white sauce and cream in a saucepan over medium-high heat.
Cook, stirring occasionally, for 2 minutes or until warm.
Chop the shallots then stir half through the tuna mixture.
Preheat grill on high.
Evenly spoon the cooked rice into the base of a square 1.5 liter (6 cup) baking dish.
Top with the tuna mixture, sprinkle over the cheese and breadcrumbs and drizzle over the oil.
Grill for 2 minutes or until the top is golden.
Serve sprinkled with remaining shallot.

Recipe tested and photo: Melissa Ann Vermeulen