Easy Creamy Tuna And Rice - cooking recipe

Ingredients

4 None medium eggs
250 g quick-cook rice
20 g butter
2 None onions, finely diced
250 g frozen peas
300 ml vegetable stock
125 g whipping cream
100 g cream cheese with black pepper
1 tbsp cornflour
2 x 185 g cans tuna, drained and flaked
None None Chives, to ganrish

Preparation

Place eggs in a saucepan and cover with water. Bring water to a boil over medium heat. Once the water reaches a boil, cover and remove from heat. Let sit 12 minutes, drain then run under cold water. Meanwhile, cook the rice in a separate saucepan of salted boiling water according to the package instructions.
Heat the butter in a saucepan, add the onion and saute for 3-4 mins. Add the peas, stock and cream and bring to a boil. Mix in the cream cheese and season generously with black pepper. Mix the cornstarch with 2 tbsp water then mix into the sauce and simmer, stirring, for 2-3 mins, until the sauce thickens.
Drain the rice. Peel the eggs then slice into sixths. Mix the tuna into the sauce. Divide the rice between 4 plates and spoon on the tuna sauce. Add the sliced egg and garnish with chives. Serve.