Ingredient:
3 streaky bacon rashers, rinds removed, cut into strips
3 tbsp olive oil
1 small onion, thinly sliced
250 g (8 oz) long grain brown rice
600 ml (1 pint) hot chicken stock
Salt and black pepper
375 g (12 oz) fresh tuna, cut into chunks
1×400 g jar pimientos, drained and cut into strips
16 black olives
Dill sprigs and lemon slices, to garnish

Method:
Put the bacon into a large, heavy saucepan and heat until it begins to sizzle. Add the olive oil, and onion, and cook gently, stirring occasionally, for 3-5 minutes until soft but not coloured. Add the rice and stir to coat the grains in the oil.

Pour the stock into the pan, season with salt and pepper, and bring to a boil. Cover and simmer for 25-30 minutes.

Add the tuna, pimientos, and olives, and cook for 5 minutes or until all the liquid has been absorbed and the rice and tuna are tender. Season, with dill sprigs and lemon slices, and serve at once.

Portuguese Rice with Canned Tuna
Substitute 2×200 g cans tuna in brine for the fresh tuna. Drain. Drain the tuna well, and flake it roughly with a fork.