Tuna and Sweetcorn Rice Bake

Name: Tuna and Sweetcorn Rice Bake
Total time: 10 min
Yield: 4 servings
Ingredients: 300 g Long grain rice; 425 g John West Tuna Onion & Tomato Savoury Sauce; 300 g Edgell Sweet Corn Kernels; 80 g Mayonnaise; 40 g Spring onions; 100 g Grated tasty cheese

A simple and satisfying bake using tinned tuna and sweetcorn.

Serves 4 10 minKid-friendly

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Ingredients

Long grain rice300 g
John West Tuna Onion & Tomato Savoury Sauce425 g
Edgell Sweet Corn Kernels300 g
Mayonnaise80 g
Spring onions40 g
Grated tasty cheese100 g

Method

Preheat oven to 180°C.
Cook 300g long grain rice according to packet instructions.
Drain 1 can of John West Tuna Onion & Tomato Savoury Sauce (specialIndex 71) and 1 can of Edgell Sweet Corn Kernels (specialIndex 11).
In a bowl, combine the cooked rice, drained tuna, drained corn, and 80g mayonnaise.
Stir in 40g spring onions, sliced.
Transfer to a baking dish.
Top with 100g grated tasty cheese.
Bake for 20-25 minutes until golden and heated through.