Ingredients: (Serves 3-4) 

1 cup rice

1 tbsp olive oil

1 small onion, finely chopped

150 g tinned pineapple + 5 tbsp juice

1 large tin tuna, drained

2-3 tbsp fresh chopped parsley

100g/3½ oz grated cheddar

Salt

Method:

1. Cook the rice in a pan of salted boiling water until tender.

2. In the meantime heat the oil in a pan, add onion and cook for 5-8 mins; add tuna.

3. Chop the pineapple and add to the pan together with the juice; heat through.

4. Add the cooked rice, parsley and most of the grated cheese. Stir well and season to taste.

5. Serve sprinkled with the remaining cheese.