Tuna Fish with Baked Rice
Yield
8 servingsPrep
30 minCook
30 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
rice
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
bechamel (white) sauce
thin |
|
| 1 | tablespoon |
butter
|
|
| 1 | cup |
tuna fish
shredded |
* |
| 1 | each |
eggs
well beaten |
|
| 1 | x |
paprika
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
rice
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
bechamel (white) sauce
thin |
|
| 15 | ml |
butter
|
|
| 237 | ml |
tuna fish
shredded |
* |
| 1 | each |
eggs
well beaten |
|
| 1 | x |
paprika
|
*
|
Directions
Cook rice in double boiler.
Add butter and salt. Mix lightly. Line well-oiled baking dish with rice.
Pour tuna fish into rice mold.
Cover with white sauce which has been combined with the egg.
Bake in moderate oven (375 F) 30 minutes.
Sprinkle with paprika. If desired, minced beef, chicken, or salmon may be used instead of tuna fish.
8 servings.
