If you don’t feel like hanging around the kitchen all night then it might be time to turn to this quick and easy tuna mornay bake that doesn’t take a lot of effort but still tastes mighty good! Plus, this dish is absolutely perfect if you’re sticking to a budget this week.

With just a handful of easy and super-cheap ingredients, this recipe definitely won’t need to break the bank to give you that delicious end product. Serve it all up on one night or use it as meal prep for the rest of the week, but either way, you’ll be in for a treat!

Ingredients

• 425g can tuna in springwater, drained, flaked
• 150g (1 cup) frozen mixed vegetables
• 490g jar bought bechamel sauce
• 80ml (1/3 cup) thickened cream
• 450g pkt microwave brown rice
• 2 green shallots
• 120g (1 1/2 cups) pre-grated 3 blend cheese (cheddar, mozzarella and parmesan)
• 25g (1/2 cup) panko breadcrumbs
• Extra virgin olive oil, to drizzle

Method

1. Place the tuna, vegetables, bechamel and cream in a saucepan over medium-high heat. Cook, stirring occasionally, for 2 minutes or until warm.
2. While the tuna mixture is cooking, place the rice in the microwave for 1 minute or until slightly warm.
3. Chop the shallots then stir half through the tuna mixture.
4. Preheat grill on high. Evenly spoon the rice into the base of a square 1.5L (6 cup) baking dish. Top with the tuna mixture. Sprinkle over the cheese and breadcrumbs. Drizzle over the oil. Grill for 2 minutes or until the top is golden. Serve sprinkled with remaining shallot.