Ingredients

• 425gm can tuna in springwater, drained
• 400gm corn kernels, drained
• 420gm can cream of asparagus soup
• 2 cups cooked white rice
• 1/2 cup grated tasty cheese
• 1/2 cup evaporated milk
• 1 red onion, finely chopped
• 1 teaspoon finely grated lemon rind
• 2 tablespoon fresh lemon juice
• Salt & Pepper to taste

Topping

• 1 cup crushed Weet-Bix
• 100gm butter, melted
• Lemon and parsley to garnish

Method

1. Preheat oven to 160’C and grease a medium ovenproof dish.
2. Combine all ingredients in a large bowl and pour into prepared dish.
3. Combine Weet-Bix and melted butter in a small bowl and spread over tuna mixture.
4. Bake for approximately 30 minutes .
5. Garnished with lemon and parsley.

K.