东炎吞拿鱼焗饭Baked Tom Yam Tuna Rice

热油锅，爆香洋葱丝，接着加入金针菇炒软。Heat 1 tbsp oil in wok, sauté onion until fragrant and then toss in Enoki mushroom.

将整罐的橄榄油浸吞拿鱼倒入锅内，翻炒均匀后，开小火让它慢慢煮至收汁。Pour canned tuna in to wok, stir-fry in low heat until gravy reduced.

将白饭倒入做法2的锅内，翻炒至均匀后，加入东炎酱，拌炒均匀，依照个人喜好下调味料。Pour in white rice and stir to mix; and then toss in Tom Yam paste and seasoning.

上锅前，下葱末，炒匀后熄火，将东炎炒饭盛入耐烤餐具内。Just before dishing out, toss in chopped spring onion and dish into baking container.

撒上芝士，放入烤箱，以180度，上下火烤15-20分钟或焗饭表面呈金黄色即可。Sprinkle cheese on top and bake in pre-heated oven at 180℃ for 15-20 minutes or until the top is golden brown, done.