Tuna and Rice Casserole-type Item 13.09.2007

Comfort food-a-rama. My mum used to make this. It’s insanely easy – the most time consuming part is cooking the rice. This makes enough to fill a big casserole dish.


  • 3-4 cups of cooked rice
  • A big tin of tuna – the biggest size you can commonly get
  • A good handful of chopped parsley
  • Juice of half a lemon – at least
  • ¾ cup of mayonnaise
  • S & P
  • 3 big ripe tomatoes
  • Tasty cheese
  • Enough butter, flour and milk to make about half a cup of white sauce (roux)


Cook the rice.

Make the white sauce (It’s nice to add a bay leaf as you’re heating the milk, and I like to add some nutmeg as well)

Mix all the ingredients except the tomatoes and the cheese in a big bowl. Season to your taste. It should be really moist at this point – so add more mayo if it’s looking a bit dry.

Put the mixture into a baking dish. Slice the tomatoes and arrange them to cover the whole top. Grate as much cheese as you like over the whole thing and bake in a moderate oven for about 30 mins – or until the cheese is nicely brown.

Serve with a crisp green salad.

File under quick dinner

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