Tuna Rice Bake

serves 4–6

prepCook brown rice in a rice cooker or pot according to directions; cool slightly or use cold leftover rice
prepPreheat oven to 180°C / 350°F
2 Tbspn butter	Melt butter & oil, cook onion & garlic 5 min	Stir in flour 2 min, remove from heat	Gradually add milk, return to heat, stir until thickened & boiling	Remove from heat, stir in eggs & half the cheese	Fold in parsley, tuna, carrot & peas	Pour into greased dish, top with remaining cheese & Parmesan	Bake 180°C / 350°F, 20 min until golden
1 Tbspn olive oil
1 brown onion, finely sliced
2 cloves garlic, finely chopped
Sea salt
Freshly ground black pepper
1 heaped Tbspn gluten-free flour
1 ½ cups / 360 ml whole milk
2 eggs, beaten
1 cup / 100 g grated cheese (Edam, Tasty, Cheddar), divided
2 Tbspn chopped parsley
2 × 185 g cans tuna in olive oil, drained
2 carrots, grated
1 cup / 150 g frozen peas
½ cup / 50 g grated Parmesan (or use remaining cheese)

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