Fish and Seafood Recipes - Saucy Prawn and Tuna Pot

Ingredients

• 50g/1/4 cup butter

• 1 large onion, chopped

• 225g/8oz/1 cup long-grain rice

• 600ml/2 1/2 cups vegetable or fish stock

• 100g/1 cup frozen peas

• 185g/1 small can tuna, drained

• 100g/1 cup peeled prawns (shrimp)

• 200g/1 small can Mexican sweet corn

• 15m/1 tbsp lemon juice

• salt and freshly ground black pepper

• 25g/1/4 cup plain (all-purpose) flour

• 300ml/1 1/4 cups milk

• 30ml/2 tbsp chopped parsley

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Method:

1. Melt half the butter in a flameproof casserole. Add the onion and fry for 3 minutes, stirring.

2. Stir in the rice and cook for 2 minutes, stirring. Add the stock and peas, bring to the boil, cover and simmer for 15 minutes.

3. Add the tuna, prawns, sweet corn (including any juice), lemon juice an d a little salt and pepper.

4. Stir gently then re-cover and cook for a further 5-10 minutes until the rice is tender and has absorbed all the liquid.

5. Meanwhile, melt the remaining butter and whisk in the flour and milk. Bring to the boil and cook for 2 minutes, whisking all the time.

6. Stir in the parsley and seasoning to taste. Spoon the rice on to serving plates and pour a little of the sauce over.