Curried Tuna Slice

When unexpected visitors arrive and need to be fed, head to the pantry for a tin of tuna and some rice. Add a few ingredients from the fridge and make a slice that is one of my family's favourites. 'Tis yum hot or cold and freezes well.

CURRIED TUNA SLICE
Base:
1cup long grain rice
30g butter
1 egg
1/2 tsp lemon pepper

Filling:
450g tin tuna in springwater
45g butter
3 tablespoons plain flour
1 1/2 tablespoons curry powder
1 1/2 cups milk
1/2 cup mayonnaise
2 teaspoons lemon juice
 grated cheese
2 tablespoons chopped parsley
1 egg
60g grated cheese

Method:
Cook rice in boiling salted water. Drain well. Stir through butter, egg, salt and pepper. Line a slice tin with baking paper or foil. Press rice mix into the tin.

Melt butter, add flour and curry powder. Stir until smooth; cook one minute. Remove from heat and add mayonnaise. Stir until smooth and then add milk gradually, stirring again. Return to heat and stir until sauce boils and thickens.  Remove from heat . Add lemon juice and parsley. Add beaten egg and tuna.
Spoon mix evenly over the rice and sprinkle with grated cheese.
Bake in moderate oven for 25 to 35 minutes or until golden brown on top.

Serve with salad.

Ps. Nowdays I make the sauce in the microwave and cook the rice in a rice cooker.