30 minutes – serves 4

  • 15 ml olive oil
  • 1 onion, cut into wedges
  • 300 g basmati rice
  • pinch of fine cayenne pepper
  • 2 cans (410 g each) chopped tomatoes
  • 500 ml vegetable stock
  • salt and freshly ground black pepper to taste
  • 15 ml butter
  • 200 g thin green beans, blanched and halved
  • 2 cans (170 g each) tuna, drained and broken into large chunks
Preheat oven to 180 °C. Heat olive oil in a casserole and sauté onion until soft and translucent. Add rice and cayenne pepper. Cook through. Add tomatoes and stock and season with salt and pepper. Cover and put in preheated oven for 20 minutes. Take out and stir butter through. Add beans and tuna and put back in the oven to heat through.