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Place the tuna, vegetables, bechamel and cream in a saucepan over medium-high heat. Cook, stirring occasionally, for 2 minutes or until warm.
While the tuna mixture is cooking, place the rice in the microwave for 1 minute or until slightly warm.
Chop the shallots then stir half through the tuna mixture.
Preheat grill on high. Evenly spoon the rice into the base of a square 1.5L (6 cup) baking dish. Top with the tuna mixture. Sprinkle over the cheese and breadcrumbs. Drizzle over the oil. Grill for 2 minutes or until the top is golden. Serve sprinkled with remaining shallot.