Step 1:
Heat the butter and oil in a pan. Step 3:
Add the chopped onion and fry until it is softening, then add the pepper and chilli (if using) and continue frying for two minutes. Step 5:
Add the rice and mix well to coat it with the butter and oil, Step 7:
Then add the tomatoes and vegetable stock and bring to the boil. Cover with a tight-fitting lid, reduce the heat and simmer very gently for about 15 minutes or until the liquid has been absorbed and the rice is cooked. Step 9:
Heat a pan of boiling water, plunge the beans into the water, then boil for a minute and drain. Step 11:
Gently stir the beans and tuna into the cooked rice mixture, replace the lid and leave to cook through for five minutes. Step 13:
Delicious served garnished with chopped parsley or coriander. Step 15:
You can replace the green beans with frozen peas. For an even healthier dish, replace tuna with canned oily fish such as salmon, sardines or mackerel, which contain Omega-3 fatty acids. Use sustainable canned fish when possible. 