1 tsp olive oil
1 onion, finely chopped
2 celery sticks, finely chopped
2 zucchini, thinly sliced
200g green beans, cut into 1 cm lengths
1 1/2 tbsp olive oil spread
2 tbsp plain flour
2 cups milk
425g canned tuna in spring water, drained and flaked
1/2 cup grated parmesan
2 cups cooked brown rice
120g baby spinach
Mixed salad leaves, to serve
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.