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Tuna and Rice dinner

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Tuna1   Tuna2Tuna3

Where do one start when you arrive home and only then discover that you did not take out anything in the morning before leaving to thaw and be ready to prepare for dinner at night?

The name of the game then to me equates to “Improvise” and use what you can find in the pantry and fridge and then we ended up with the following for dinner.

3 x 170g tins Alex Campbell Flaked Light Tuna – smoked*
1 cup raw rice – cook and prepared as you would usually do with any rice = ±2 cups cooked rice.
½ large tomato, cut into small cubes
12 asparagus spears – cut into small pieces, and steamed for 5-6 minutes. Not mushy, it still need to be a bit on the underdone side, as you will still bake the entire dish.
12 spring onions – cut into small pieces
½ orange pepper – cut into strips and then into small pieces
1 large heaped teaspoon store bought minced garlic

½ packet of cream of asparagus dried soup
Cream and milk**

±¾ cup shredded cheddar cheese
±¼ cup grated parmesan cheese

Cut and prepare all ingredients as indicated above.

*Yes, I already hear you all ask where can you find Alex Campbell Flaked Light Tuna – smoked.
Sorry to say, but this is a product we get here in Canada so you will have to substitute with any tinned tuna you can find (or like) and then adjust your spices somewhat to come up with a smoky flavor. As I made this on the spur of the moment, I cannot help you with what to use, so use your own imagination and experiment a bit.

** Dump the dried asparagus soup into a 1 cup measuring bowl, and add the cream and milk. I would say I had about ¼ cup cream left and then topped it up with 1% milk to end up with 1 cup in total. Whisk together.

Add and mix all the ingredients in one serving dish (not the cheese), and at the end pour the soup/milk mixture over and mix.
Bake at 400 degrees F for approximately 30 minutes.
Add the cheddar and then the Parmesan and bake again just till melted.
Voila, you have dinner!!

Source: What I found in the pantry and fridge.
Prepared, tried and tested by The Recipe Hunter (Cook & Enjoy)

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