Tuna and Capers vegetable Rice

So easy - so good!

I still had a bunch of carrots and leek from my shopping trip one and a half week ago sitting around. The quality of these vegetable was amazing.  Now was time to finally prepare a meal with them.
I had no idea what to cook and looked for an inspiration.
What goes with carrots and leeks, parsley and chives?

In my cupboard sat a jar of high quality Italian tuna and a new jar of small capers in salt. They just arrived from Italy last weekend. What else to cook and get out of the fridge?
An open container of Kaymak, Turkish rich creme fraiche and some double cream.

Now for the staple part of the meal. Pasta? Potatoes? Rice?
Rice won the race. I cooked it with some vegetable stock to make it a bit richer.

recipe for 2:
1 jar tuna
2 tbsp capers
20  cm leeks
4 carrots
6 stalks of chive flowers
3 tbsp Kaymak
5 tbsp Whiskey
5 tbsp double cream
salt and pepper
1 tsp Pul Biber
1/2 fenugreek powder
2 tbsp parsley
1 tbsp butter
1 1/2 cup of rice

Clean the veggies and drain the tuna and wash the salt from the capers.
Cook the rice in veg stock.
In a wide pan melt the butter and add the veggies, except the parsley and saute for 5 min.
Add the salt and pepper and pul biber and pour in the whiskey and close the lid to steam for 4 min.
Add capers, tuna and Kaymak and cream.
Adjust the seasoning and finish with the cooked rice and parsley.