7 x 11 x 1/3 inch baking dish (5 to 6 c.)
1/4 c. (1/2 stick) butter
3 tbsp. flour
1/4 tsp. salt
Dash of black pepper
1 tall can (1 2/3 c.) evaporated milk
1 1/2 c. shredded cheddar cheese
2 tbsp. grated Parmesan cheese
1 1/3 c. (4 5/8 oz. box) minute rice
1/2 tsp. oregano
Dash of cayenne pepper
1 tbsp. chopped parsley (opt.)
1/2 tsp. salt
1 1/3 c. water
1 (1 lb.) can tomatoes, drained or 2 med. size fresh tomatoes, peeled & sliced
1/2 med. onion, thinly slice or chopped
1 (7 oz.) can flaked tuna fish, drained
Paprika

Preheat oven to 375 degrees. Melt butter in saucepan over low heat. Stir in flour, 1/4 teaspoon salt and pepper. Mix until smooth. Stirring constantly, add evaporated milk and cook over medium heat until sauce is thickened. Add cheddar and Parmesan cheese, stir until melted.

Place minute rice (right from box) in baking dish. Sprinkle oregano, cayenne pepper, chopped parsley and remaining salt over rice; then add water and stir just to moisten all rice. Place 2/3 of tomatoes over rice. Top with onion, then tuna fish. Pour on cheese sauce. Arrange remaining 1/3 tomatoes on cheese sauce as garnish. Sprinkle with paprika. Bake in 375 degree oven for 15 minutes. 6 servings.