Healthy tuna mornay Food, December 9, 2022December 9, 2022 Recipe may contain celery, milk, gluten, wheat and lactose. 14 Ingredients 1 tsp olive oil1 onion, finely chopped2 celery sticks, finely chopped1 large carrot, peeled, finely chopped2 zucchini, thinly sliced200g green beans, cut into 1cm lengths1 1/2 tbsp olive oil spread2 tbsp plain flour500ml (2 cups) reduced-fat milk425g can tuna in spring water, drained, flaked40g (1/2 cup) grated parmesan270g (2 cups) cooked brown rice120g baby spinach leavesMixed salad leaves, to serve Directions Step 1Preheat oven to 190C/ 170C fan forced. Lightly spray a 2L (8-cup) ovenproof baking dish with oil.Step 2Heat the oil in a large saucepan over medium heat. Cook the onion, celery and carrot, stirring, for 5 minutes or until softened. Add the zucchini and beans and cook, stirring, for 2 minutes or until just tender. Transfer the vegetables to a bowl.Step 3Return same pan to medium heat and heat the spread until melted. Add the flour and stir until well combined. Slowly start adding the milk, stirring constantly, until well combined and smooth. Bring to the boil, reduce heat to low and simmer, stirring constantly, until the sauce thickens. Stir in the vegetables, tuna and half the parmesan. Season.Step 4Spread the rice over base of baking dish. Top with the spinach, then the tuna mixture. Sprinkle with the remaining parmesan. Bake for 20 minutes or until golden and bubbling. Set aside for 5 minutes before serving with salad leaves. Uncategorized