1 x 425g tin of tuna in spring water
1 x leek, sliced into half moons and washed
1 garlic clove, crushed and minced
1 x carrot, peeled and diced
I x zucchini, diced
1/2 cup frozen peas
1 tbsp chicken or veggie stock
1 tsp curry powder
1/2 cup mozzarella, shredded
1.5 cup risoni pasta
2 cups water
Salt to taste
Breadcrumbs to top. I used panko breadcrumbs, without any preservatives - the ‘Mr Chens’ brand from Woolworths.
3.5 cups rice milk
1 cup spelt flour
Start with the white sauce. Heat a medium size saucepan over medium/low heat. Add the butter and stir continually until melted. Then add the flour and stir until well combined for 1-2minutes. Now gradually add the milk, pouring in one cup at a time. Using a whisk, continue to stir the sauce until it thickens. It’s really important to continuously stir so the bottom does not burn and go clumpy.
Once the sauce is a nice smooth consistency, add the tuna, leek, garlic, carrot, peas, stock, bone broth, curry powder and season with salt. Stir to combine.
Reduce heat to low and add 2 cups of water, the risoni and mozzarella. Stir through and cook for a further 15minutes. Stir occasionally.
Now transfer to an ovenproof dish and top with breadcrumbs.
Place into the oven at 190°C.
Bake for 30 minutes, until golden brown.