3 cups of rice (American Type)
1 large onion (finely chopped)
1 glove of garlic (finely chopped)
3 tbsp olive oil
250 gr. of tuna fish (can)
5 cups of hot water
1 cup of fish stock
1/2 cup of finely chopped parsley
– In a saucepan put olive oil, add onion and garlic. Cook until lightly brown.
– Add rice and stir until golden brown; then add hot water and fish stock. Season it with salt and pepper to taste, and simmer for about 15-20 minutes.
– When the rice is cooked add the canned tuna and the chopped parsley. Cook for another 2 minutes, or until there is no liquid left in the sauce pan.