Rice and spinach casserole with tuna sauce

Ingredients for 2 servings:

• 225 g leaf spinach, frozen
• 150 g rice, cooked
• 1 onion(s), finely diced
• 1 sprig(s) rosemary
• 1 tbsp olive oil
• 1 can of tuna, natural (130 g)
• 200 ml cream
• salt and pepper
• 50 g cheese, grated

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Thaw the spinach leaves. Pour the rice into a shallow baking dish. Spread the spinach on top. Sauté the onion, garlic, and rosemary sprigs in hot olive oil. Drain the tuna, add it, and sauté briefly. Transfer everything to a deep bowl, add the cream and 50 ml water, and puree with a hand blender. Season with salt and pepper. Spread the sauce over the spinach, sprinkle with cheese, and bake in a preheated oven at 200°C (175°C fan-assisted oven) for 20-25 minutes.