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.