Preparation:
Shell - Combine first 4 ingredients, press into greased 20cm pie plate pushing up sides to 2 1/2 cm in depth. Drain tuna, reserve liquid, flake and press over rice.
Filling - Make sauce by melting butter 30secs on high. Sift flour, mustard, salt and pepper, add milk and reserved liquid. Stir well and microwave on high for 2 1/2 mins stirring frequently.Remove from oven and stir in cheese until melted, add lemon juice and parsley, fold in egg pour into rice shell. Dust with paprika and microwave for 4 mins on high. Reduce setting to medium for 7 mins or until top is firm. Allow to stand for 10 mins before slicing. |
