Tuna pilaf

Step 1
Rinse rice under cold water until water runs clear. Drain.

Step 2
Heat the olive oil in a large pan over medium heat.

Step 3
Add the onion and curry powder and cook until soft.

Step 4
Add the rice and cook, stirring, for 1 minute.

Step 5
Add the stock, cover and simmer over low for 7 minutes or until the stock is nearly absorbed.

Step 6
Stir through the carrots, peas and corn. Cover and cook for 3 minutes or until rice is cooked.

Step 7
Flake the tuna into large pieces. Add to the rice with the tomatoes, lemon juice and parsley. Stir carefully until just combined.

Food safety: if you are taking leftovers for lunch, the tuna pilaf needs to be kept cold so pack an ice brick.

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Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website