tuna mornay

 

 If you love any type of tuna, you will enjoy serving this recipe.

 

1 tsp olive oil

1 onion, finely chopped

2 celery sticks, finely chopped

1 large carrot, peeled, finely chopped

2 zucchini, thinly sliced

200g green beans

1 1/2 tbsp olive oil spread

2 tbsp plain flour

2 cups light reduced-fat Milk

425g can  tuna in spring water, drained, flaked

1/2  grated parmesan

2 cups cooked brown rice

120g baby spinach leaves

Mixed salad leaves

 

Prepare at 190°C. Apply a thin layer of oil to a 2 liter (8-cup) oven-safe baking dish.

In a large saucepan, heat the oil over medium heat. Stir-fry the onion, celery, and carrot for 5 minutes, or until they become tender. Stir-fry the beans and zucchini for 2 minutes, or until the zucchini is barely soft. Place the veggies in a bowl. Melt the spread by heating it in the same pan over medium heat again. Mix in the flour until well incorporated. Add the milk gradually, stirring continuously, until smooth and thoroughly blended. Bring to a boil, then lower the heat to a simmer and whisk continuously until the sauce thickens. Add half of the parmesan cheese, the tuna, and the veggies. Cover the baking dish's bottom with rice. Add the spinach and tuna mixture over top. Add the remaining parmesan over top. Bake till bubbling and golden, about 20 minutes. Let it sit for five minutes and then serve it with salad.