Tuna Leek and Rice Gratin
Serves 4 @ 4 points per serving. (Original points)
Ingredients
1 teaspoon sunflower oil
1 portion leek(s), large, sliced finely
400 g Tuna in Brine, drained, flaked
175 g rice, cooked, brown or wild, long-grain
295 g cream of mushroom soup, condensed
4 tablespoon skimmed milk
25 g fresh breadcrumbs
25 g half-fat cheddar cheese, grated finely
1 pinch salt
1 teaspoon pepper
Instructions
Preheat the oven to Gas Mark 4/180°C/350°F.
Heat the oil in a frying-pan and sauté the leek for 2-3 minutes. Stir in the tuna and rice. Mix together the soup and milk and fold into the tuna mixture. Season, to taste.
Spoon the tuna mixture into a gratin dish. Mix together the breadcrumbs and cheese and sprinkle over the tuna.
Bake for 25 minutes.
Ingredients
1 teaspoon sunflower oil
1 portion leek(s), large, sliced finely
400 g Tuna in Brine, drained, flaked
175 g rice, cooked, brown or wild, long-grain
295 g cream of mushroom soup, condensed
4 tablespoon skimmed milk
25 g fresh breadcrumbs
25 g half-fat cheddar cheese, grated finely
1 pinch salt
1 teaspoon pepper
Instructions
Preheat the oven to Gas Mark 4/180°C/350°F.
Heat the oil in a frying-pan and sauté the leek for 2-3 minutes. Stir in the tuna and rice. Mix together the soup and milk and fold into the tuna mixture. Season, to taste.
Spoon the tuna mixture into a gratin dish. Mix together the breadcrumbs and cheese and sprinkle over the tuna.
Bake for 25 minutes.
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