Tuna and rice

    35 min

    This is my mum's recipe and it's one of my childhood favourites. Usually served with rice, the tuna sauce can also be combined with grated cheese and pasta to get a pasta bake.

    Hampshire, England, UK
    5 people made this

    Serves: 2 

    • 150g rice
    • 2 (240g) tins tuna chunks in oil
    • 1 onion, chopped
    • 1 pepper, chopped
    • 2 tablespoons plain flour
    • 600ml milk
    • tomato puree, to taste
    • salt and black pepper, to taste

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Prepare rice according to package instructions.
    2. Drain the oil from the tins into a saucepan for sautéing. Heat the oil and add the onion and pepper. Once soft, add plain flour to the pan, then swiftly pour in the milk.
    3. Stir in tomato puree until the sauce gets a slightly reddish hue. Then stir in the tuna chunks, add 3 to 4 pinches of salt and bring to the boil.
    4. Season to taste with pepper, take off the hob and leave standing for 10 minutes. Serve with rice.

    Tuna pasta bake:

    This works great for leftover tuna sauce. Just combine the sauce with some pasta and grated cheese (mix well), put it into a casserole or deep baking tray, top with some more grated cheese, and cook in preheated oven at 200 C / 180 C fan / Gas 6 for 10 to 20 minutes.

    See it on my blog

    Food section on my website

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