Here is a delicious idea on what to do with yesterday’s meal!

RICE, TUNA AND BROCCOLI CASSEROLE
Preparation time: 20 minutes. Cooking time: 30 minutes. Serves: 4 people.

1 cup broccoli, separated into florets
2 cups (cooked) rice
1 tablespoon butter
1 tablespoon oil
1 small onion (50-60 g), diced
Contents of 1(140g) tin of tuna in olive oil, drained
¼ teaspoon salt
1/8 teaspoon white pepper

White sauce:
20g butter
30g flour
200ml full-cream milk
100ml water (from cooking the broccoli)
½ teaspoon salt
80g natural Cheddar cheese,
coarsely grated

1. Bring a small pan of water to boil and blanch broccoli for 5 minutes. Drain well. (Save 100ml of the broccoli boiling water to make the white sauce.) Mix rice with butter and spread on the base of a shallow medium-size heatproof container. Set aside.

2. Heat oil in frying pan and cook onion till soft and translucent. Add drained tuna, salt and pepper. Set aside.

3. To make white sauce, place butter in a medium-sized pan and place over low heat. When butter melts, stir in flour to make a paste. Add milk and turn up heat, stirring constantly until sauce thickens and is free from lumps. Add the 100ml broccoli boiled water and season to taste with salt and a pinch of ground white pepper. Simmer for 5 minutes on low heat.

4. Take pan off the heat and stir in grated cheese, cooked tuna mixture and broccoli.

5. Spoon this over the rice and bake in a preheated oven (190°C) for 15–20 minutes or until top is golden brown. Serve hot. Here’s an unexpected (and delicious) way to use up leftover rice.