Curried Tuna and Rice Slice

Curried Tuna and Rice Slice

440g tuna

Base:
1 cup rice
1 egg
30g butter
salt and pepper

Sauce:
45g butter
1 1/2 Tbsp curry powder
1/2 cup mayonnaise
2 Tbsp parsley
60g cheese grated
2 Tbsp flour
1 and 1/2 cup of milk
2 tsp of lemon juice
1 egg

1. Cook rice in boiling salted water for 12 minutes; drain. Combine rice with butter, egg, salt and pepper.
2. Line an 18cm x 28cm dish with aluminium foil, bringing it above sides of dish. Press mixture over base and sides of tin. Arrange drained, flaked tuna over rice base.

Sauce:
3. Melt butter. Add flour and curry powder, stirring until smooth; cook 1 minute and then remove from heat. Gradually add milk, stirring until smooth.
4. Add mayonnaise and return to heat; stir until sauce boils and thickens.
5. Add lemon juice and parsley. Reduce heat, simmer 1 minute and then remove from heat.
6. Add beaten egg and cool slightly.
7. Pour mixture onto tuna. Sprinkle with grated cheese.
8. Bake in a moderate oven 25-35 minutes or until golden brown.

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