Makes 4 servings.
1 tblspn oil
2 cloves garlic
1 medium onion, cut into quarters
l red capsicum - cut into large chunks (I used roasted red capsicum)
1 cup frozen corn and peas
1/2 cup uncooked long grain rice
1 x 400g can diced tomatoes
1 cup water
1 x 425g can tuna in spring water, drained and flaked
S & P
20g parmesan cheese
65g cheddar cheese
1/4 cup chopped parsley
Preheat oven to 180o fan forced
Place onion and capsicum and garlic into TM bowl and chop, speed 5 for 3 seconds. Add the oil and saute 100o on speed 2 Reverse for 4 minutes.
Add rice, cook 5 minutes on reverse 100o speed 1.
Add tomatoes, water, tuna, peas & corn, parsley & S&P to taste.
Mix for 3 minutes 100o on reverse speed 2.
Spray an ovenproof dish, pour in the mixture, cover the dish & bake in the preheated oven for 40 minutes.
Clean the TM bowl and grate the cheeses for 10 seconds on speed 6.
Remove the lid from the casserole, sprinkle on the cheeses and bake a further 10 minutes.
{b}Members' comments[/b]
Chelsea - decided to give this one a go tonight. It holds together really well on the plate when left to sit for a little while after baking. It was a teeny bit bland so I would definitely use a roasted capsicum like you did JD or perhaps add some sundried tomatoes next time. Altogether it's an easy and tasty recipe for people who like tuna (I'm gradually acquiring a taste for it).
