Not much work to do to bring this meal to the table. When you have a trusty rice cooker.
This is a combination of canned tuna and fresh tomato and herbs. The prep time is very short. It took me the longest to get the tuna out of the can because the lid stuck.
Instead of water I used veg stock for the rice. A bit more liquid then usual to one cup of rice. You will need the extra liquid with all the other ingredients in the cooker. A tablespoon good olive oil gives the extra kick. Season it well with fresh and dried herbs and depending on the stock you use, salt and pepper.
I had a tomato with a thicker skin. Cut off the top a bit, set it top down in the rice cooker, that makes it easier to get the tomato soft.
Close the lid and return to your sofa.
Food for 1:
1 rice measuring cup short grain rice, 2 m. cups veg stock
1 large tomato, 2 tbsp fresh parsley
1 small can tuna fish, 1 tbsp olive oil
Dried thyme, salt and pepper
After the rice cooker is finished, take out the tomato and peel the skin off. Then mash it in the rice and stir all ingredients together.
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