A recent discussion about calcium intake and absorption inspired tonight’s dinner.

Calcium Boosting Tuna Bake
2 cups grated cheese
4 cloves garlic
25g butter
40g flour
400ml milk
1 red onion, finely chopped
2 tablespoons capers
400g tin tuna in spring water
1 bunch silver beet
2 tomatoes, sliced
1 1/2 cups brown lentils

If cheese is ungrated, grate in thermomix. Remove but don’t clean bowl. Add garlic and chop for 5 seconds on speed 7. Add flour, butter and milk. Cook for 7 minutes at 90 degrees on speed 4. If you don’t have a thermomix, melt butter in a saucepan, stir in flour, add garlic. Constantly stirring, gradually add milk until mixture thickens.
Combine tuna, capers and onion.
Blanch chopped silverbeet
Boil lentils for 5 minutes.
In a greased casserole, using half of each ingredient per layer, layer tuna mix, silverbeet, tomatoes, lentils, bechamel sauce and cheese.
Bake in a moderate oven for 25 – 30 minutes.