INGREDIENTS

1 ½ tablespoons cornflour
1 ½ cups (375ml) low-fat milk
1 cup (120g) grated low-fat tasty cheese
420g can corn kernels, drained
425g can tuna in springwater, drained, flaked
1 cup (220g) cooked risoni
1 cup (120g) frozen peas
3 green onions (shallots), finely chopped
2 tablespoons lemon juice
¼ cup (15g) fresh breadcrumbs
salad, to serve

METHOD

1. Heat oven to 200°C or 180°C fan. Combine cornflour and 1/4 cup of milk in a jug. Place remaining milk in a saucepan and bring to boil on high heat. Whisk in cornflour mixture and bring to boil. Cook for 1 minute, stirring, until sauce thickens.

2. Stir in ¼ cup of cheese, corn, tuna, risoni, peas, green onion and lemon juice. Season with pepper and spoon into a 6-cup ovenproof dish or four 1 1/2-cup ramekins. Sprinkle with combined remaining cheese and breadcrumbs. Bake for 20 minutes, until golden. Serve with salad.

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