Rice with greek tuna
- 1 can of La Sirena tuna
- 1/2 pound rice, steamed
- 2 tablespoons olive oil
- 1/3 cup onion, chopped
- 2 tablespoons parsley, chopped
- 1 cup crushed tomato
- 1/2 cup black olives, chopped
- 1 cup vegetable background
In a large skillet, heat the olive oil, sauté the onion, parsley and crushed tomato.
Add the olives and rice. Season with salt and pepper to taste.
Add the bottom and bring to a boil. Serve.