Recipe: Tuna Rice Bake

I'm terrible at fasting.

I don't really understand why I am; if it's a regular day and I simply don't think about food, I can easily make it through the whole day, having eaten less than half of a "normal" meal, without having any adverse effects. However, if I'm fasting for a purpose, I can guarantee I'll be sick as a dog before noon. I'd love to be able to just offer it up, grit my teeth, and soldier on, but it usually manifests itself in horrible acid reflux that keeps me from breathing, thinking, driving...I'm literally unable to function at all. I'm not sure what makes that fasting different from "Oh, whoops it's 8 pm, better eat something," but it's really infuriating. Another day of fast and abstinence is coming up, though, so I'm trying to figure out what I can eat to keep me reasonably functional through an entire day of school and travel. (Simon is taking me to meet some of his family over Easter.) I'm thinking maybe a protein bar and part of a banana before I leave for school, maybe some yogurt before bed, and a real lunch before Simon and I leave for his mom's house. A few days ago I came up with this tuna rice...thing to satisfy a craving I had - I'll probably throw that together for us, with a salad on the side. Mmm. Greens. I don't have a picture of the tuna bake because of how quickly it was eaten both times I've made it, so...use your imagination.

Tuna Rice Bake
Prep Time: 6-7 min
Serves: 2

1 can tuna
1 package (2 individual containers) "Minute Rice" - the brown rice.
~1 tbsp spicy mustard
~2 tbsp mayonnaise
paprika, to taste
"Mexican blend" shredded cheese

Cook the rice in the microwave per package directions. Combine all ingredients except the cheese in a small casserole dish or large ramekin, adjusting proportions as desired. Top with shredded cheese and bake in the microwave for 3-4 minutes, until cheese melts and starts to brown..

-Veronica-