Preheat oven to 190C/ 170C
fan forced then lightly spray a 2L ovenproof baking dish with oil.
In a large saucepan, heat the oil over
medium heat. Once the oil is heated, add the onion, celery and carrot,
stirring until softened. Next, add the zucchini and beans and
cook until just tender. Transfer the vegetables to
a separate bowl.
Return same pan to medium heat and heat the olive oil spread until
melted. Add in the flour and stir until well
combined. Add in the milk slowly, stirring constantly, until
well combined and smooth. Bring to the boil and then reduce heat to low and simmer,
stirring constantly, until the sauce thickens. Stir in the vegetables, tuna and
half the parmesan. Season with salt and pepper.
Spread the rice over base of the baking
dish. Then add the spinach, then the tuna mixture.
Top with the remaining parmesan. Bake for 20 minutes or until golden and
bubbling. Set aside for 5 minutes to cool before serving with salad
leaves.
