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1
Start to boil the rice so that it will be done by the time you finish the mornay.
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2
Place the butter in a preheated saucepan and melt the butter down (on low heat).
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3
Once the butter is melted down add the plain flour.
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4
Stir well and cook the mixture of butter and plain flour which should go a bit lumpy and dry at this stage.
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5
Very important that you cook this well (2-4 minutes).
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6
Remove from heat and slowly, very slowly add the milk and stir.
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7
The sauce should now be getting smooth.
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8
If it is lumpy you have been adding the milk too fast.
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9
Keep adding the milk until the desired thickness is achieved.
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10
Add the paprika and lemon juice for a bit of extra kick.
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11
Add the 1/4 of a cup of cheese slowly and stir in so that you can not see any grated cheese in the dish.
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12
Any other herbs for a bit of extra taste.
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13
Add the tuna and let it sit on low heat for 5 minutes lightly stirring every minute or so.
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14
Drain the rice and place into the bottom of a casserole dish.
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15
Spread the mornay on top of the rice and then add the rest of the cheese by sprinkling over the top of the mornay.
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16
Sprinkle bread crumbs on top.
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17
Place in the oven on high heat until the top is a nice and crispy.
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18
Serve and enjoy.
