Wednesday, 13 May 2009

Tuna Rice

Wow, almost a month since my last entry. This is not because I have not been cooking or eating, but more likely, most of the food cooked I have already blogged about or it has been rather mundane, I did not have the time or inclination to try anything new or exciting over the past month, oh and yes we also spent a week in France and Bruges sampling far too many delicious meals and copious amounts of red wine.
There were several pots of moules and frites and a couple of Flemish Stew, a rich and unctuous beef and beer dish, I must find a recipe I like, that I think is near to what we had in Bruges so I can pop it into the slow cooker.
So far I have been astounded by just how many versions there are to choose from, I will continue my search and dear reader you will be the first to know if I find one that meets my requirements.

Upon our return to the UK, with a pretty empty fridge and larder I remembered a pretty light, simple and tasty dish that was a favourite when growing up - Tuna Rice.

1 - 2 cans of Tuna
Approx 3/4pt Bechamel sauce
250grms Cooked Rice - I used basmati
3 hard boiled eggs
Handful Grated Cheddar Cheese
Ball of Mozzarella

Make up your Bechamel sauce, whilst the rice is cooking. Tip the tuna into the sauce and mix well - season. Take the hard boiled eggs and slice finely. Once the rice is cooked place a third of it into an oven proof dish, layer a third of the sauce on top and one of the sliced eggs and a bit of ripped up mozzarella, repeat twice. On top of the final layer add the grated Cheddar and further seasoning if required. Place in oven at 200oc for 20minutes. Serve.