This might just be the ultimate weeknight recipe. With only a handful of super simple and low-cost ingredients, this tuna mornay rice bake is absolutely ideal for those who are working within a budget but don’t want to skimp on flavour.

You can whip this up in just ten minutes with little to no effort at all and you can even cook it in bulk to be packaged up for the future. Serve it up on its own or alongside a garden salad or some homemade potato chips and you’re good to go!

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