Tuna & Sweetcorn Doria Bake

📝 Ingredients

• 280 g long-grain rice
• 1 brown onion (about 120 g)
• 1 tbsp rapeseed oil
• 150 g frozen peas
• 4 tbsp ketchup (60 g)
• 2 tins of tuna in water (208 g drained)
• 1 tin of sweetcorn (140 g drained)
• 30 g unsalted butter + 35 g plain flour
• 600 ml semi-skimmed milk
• 80 g grated Emmental (30 g for the béchamel, 50 g for the topping)
• 1 pinch of nutmeg
• Salt, black pepper

🍴 Utensils

• Large saucepan
• Colander
• Large frying pan
• Whisk
• Baking dish

📖 Steps

1. Bring a large pan of salted water to the boil. Add the rice and cook for 11 min at a gentle boil, stirring at the start so it doesn't stick, until tender but still firm. Drain in a colander and set aside.
2. While the rice is cooking, preheat the oven to 220 °C, then peel and chop the onion. Open the tins of tuna and sweetcorn and drain them thoroughly, pressing the contents with the lid: too much liquid would make the bake soggy.
3. Meanwhile, heat the oil in a large frying pan over medium heat and fry the onion for 5 min, until translucent. Add the peas straight from frozen and cook for 3 min, stirring, until bright green and hot.
4. Add the drained rice and the ketchup, then mix for 2 min over medium heat, until every grain is coated and pink. Season lightly with salt and pepper, then spread the rice in an even layer in an ovenproof dish.
5. Flake the tuna with a fork and spread it evenly over the rice with the sweetcorn, without pressing down. Quickly rinse the rice pan: you'll use it to make the béchamel.
6. Make the béchamel: melt the butter in the pan over medium heat, add the flour and whisk for 1 min without letting it colour. Gradually pour in the cold milk, whisking constantly, then cook for 6 to 8 min, still whisking, until the sauce thickens and coats the spoon.
7. Off the heat, add 30 g Emmental, the nutmeg, salt and pepper, and stir until the cheese melts. Spread the béchamel over the rice right to the edges of the dish, then sprinkle with the remaining 50 g Emmental.
8. Bake for 15 min at the top of the oven, until the top is golden and the sauce is bubbling at the edges. Leave to rest for 5 min before serving: the bake holds together better and no one gets burnt.