Friday fish bake

Serves:

Ingredients

• 60g butter
• 2 tablespoons cornflour
• 1 onion, finely chopped
• 1 cup (250mL) milk
• 1 cup frozen or canned corn
• 425g can tuna or salmon
• 1 cup cooked rice
• 2 tablespoons fresh flat leaf parsley, chopped
• 2 hard boiled eggs, chopped
• 1 cup fresh breadcrumbs
• 1 cup grated tasty cheese

Method

Preheat oven to 180 degrees C.

Heat a large saucepan over medium heat, melt the butter and cook the onion until soft. Add cornflour and cook for 1 minute. Slowly add the milk and stir until thickened. Stir in the corn, tuna/salmon, rice, parsley and eggs.

Spoon into a 2L oven proof baking dish. Combine the breadcrumbs and cheese and sprinkle over the tuna mixture. Bake for 25-30 minutes until the top is crunchy and golden. Allow to rest for 5 minutes before serving.

Notes:

• In the 70s and 80s this was ‘tuna mornay’ in our house, but I think Fish Bake sounds more appetising!
• Cook some extra rice if you are also making Rainbow rice, and then you will be all set to make this later in the week.
• Use gluten-free bread to make the breadcrumbs and the dish gluten-free.
• Recipe created by Melissa Hughes for Kidspot.

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Serving Suggestions

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