3 tbsp. flour
Dash of pepper
3/4 tsp. salt
1/4 c. melted butter
1 2/3 c. (1 tall can) 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 tbsp. chopped parsley
Dash of cayenne
Paprika
1/2 tsp. oregano
1 1/3 c. water
1 can (1 lb.) solid pack tomatoes drained and sliced or 2 med. tomatoes, peeled and thinly sliced
1/2 med. onion, thinly sliced or chopped
1 c. (7 oz.) can tuna fish, drained and flaked

Stir flour, pepper, and 1/4 tsp. salt into melted butter in saucepan; mix until smooth. Gradually add evaporated milk. Stir constantly over medium heat. Cook and stir until sauce is thickened. Add cheese. Cook and stir until cheese melts.

Place Minute Rice (right from box), parsley, cayenne, oregano, water, and the remaining salt in a 7 1/2 x 11 x 1 3/4 inch baking dish. Stir to moisten all rice.

Place two thirds of the tomatoes on the rice. Top with onion and tuna fish. Spread on cheese sauce. Garnish with remaining tomato. Sprinkle with paprika. Bake in a moderate oven (375 degrees F) 15 minutes. Makes 6 servings.