1.Melt butter in a large pan, add onion and stir over heat until onion is softened. Add rice, stir over heat a further minute then stir in hot stock and undrained tuna and bring mixture to the boil. Reduce heat to low and cover pan, simmer covered for about 15 minutes or until most of the liquid has been absorbed, stirring occasionally. Stir in peas, cook for a further few minutes until peas are tender and mixture has a creamy consistency.
Top with shaved parmesan cheese to serve, if desired. Recipe is best prepared as required.Note