And I'm not ashamed to admit that I still love it. I think you will too.Notes: I use this sustainably-fished tuna, and I love it! I like to use a cheap Organic 'tasty cheddar' from Harris Farm to keep costs down, and add a little bit of nice organic gouda for extra flavour. 🙂
- 250g jasmine rice
- 800g water
- small head of broccoli
- 1 large carrot
- 1 zucchini
- 100-200g frozen peas
- 2 tins of sustainably-fished tuna
- 30g butter, plus extra for greasing
- 500g full cream milk
- ¾ tsp salt
- ¼ tsp garlic powder
- 2 tsp dried oregano leaves
- 50g sour cream
- 2 eggs
- 200g cheese (cheddar, gouda, mozzarella...)
- Preheat oven to 180 degrees Celsius,
- Weigh 200g jasmine rice (keep remaining 50g aside for later) into rice basket and rinse well.
- Weigh 800g of water into Thermomix bowl, insert rice basket, and cook for 16 minutes on Varoma temperature, speed 3.
- While rice is cooking, grease a big casserole dish with a little bit of butter. Break broccoli into small florets, and finely chop the carrot and zucchini. Add these with the frozen peas into the casserole dish.
- Drain the tins of tuna and add tuna to the casserole dish.
- Once the rice finishes cooking, add it to the casserole dish as well and stir it all up. Wash and dry your Thermomix bowl.
- Add remaining 50g of rice to your Thermomix bowl and mill for 1 minute on speed 9 (putting a small square of baking paper under the MC helps prevent tiny bits from flying out.
- Add milk, salt, oregano, garlic powder, sour cream, and 30g butter. Cook for 7 minutes on 90 degrees, speed 4.
- Pour into casserole dish then return Thermomix bowl to base. Crack in the two eggs and beat for 10 seconds on speed 4, then pour these into the casserole dish. Mix together well.
- Place a lid on your casserole dish and bake for 30 minutes on 180 degrees Celsius.
- Meanwhile, clean and dry your Thermomix bowl. Chop cheese into 2cm squares and grate on speed 7 for 3-5 seconds.
- After your tuna bake has been in the oven for 30 minutes, pull it out and remove the lid. Sprinkle cheese on top, increase the heat to 200 degrees Celsius, and put it back in the oven for another 15 minutes (or until bubbly and starting to brown).
- Serve with a green salad, or allow it to cool slightly and pack it into individual serving size containers ready for lunches during the week.
I tried this for the first time tonight and followed the recipe exactly, and it worked perfectly, thanks. Fussy kids ate half of it with some cajoling, that is pretty good for a first time trying a meal though. So I will make it again.
Awesome, thanks for the feedback Naomi! That’s good to hear. 🙂