Chunky Tuna Bake

Serves 4

This recipe is a quick and easy idea using basic store cupboard ingredients, and shows just how versatile the JUVELA Gluten-Free rolls can be.

We are advised to eat fish at least twice a week, so this simple supper idea provides one of your portions. Tuna is very low in fat and is a good source of protein (choose tuna tinned in water or brine rather than oil).

Peas and sweetcorn are another great contribution towards your “5-a-day”.

Skimmed milk is used to make the white sauce; this is lower in fat but contains the same amount of calcium as whole milk.

ingredients white sauce:

25g (1oz) JUVELA Gluten-Free Fibre Mix
25g (1oz) butter
1 pint (575ml) skimmed milk

ingredients filling:

400g tin tuna (in water), drained
100g (4oz) tinned sweetcorn, drained
100g (4oz) frozen peas
Salt and freshly ground black pepper

ingredients topping:

4 JUVELA Gluten-Free fibre rolls, cut into chunks
50g (2oz) half fat mature cheddar, grated
2 tbsp fresh parsley, finely chopped
Freshly ground black pepper

Method:

To make the white sauce, place the milk in a pan and bring to just below the boil. In a separate pan, melt the butter and add the Fibre Mix, stirring well with a wooden spoon. Gradually add the milk, stirring constantly until the sauce thickens. Season well with salt and freshly ground black pepper.

Add the tuna, sweetcorn, and peas to the sauce, and simmer gently until heated through. Transfer to a large ovenproof dish. Scatter the bread chunks over the tuna mixture.