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1.
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In a small heavy saucepan with a tight-fitting lid, combine the water, salt, and 1 tablespoon of lemon juice.
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Bring to a boil.
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2.
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Add the garlic, onion, basil, oregano, pepper and brown basmati rice.
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Cover, turn heat down to low, and let cook for 45 minutes.
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3.
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Run hot tap water over the peas to thaw them, drain well, and pour on top of the rice during the final 5 minutes of cooking so they get steamed.
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4.
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Turn off the heat, divide the butter into 4 pats and put them on top of the rice and peas.
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Let it sit with the lid covering it but cracked open for a few minutes for the butter to melt and any last moisture in the pan to steam away.
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5.
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Drain the tuna, sprinkle the remaining 1 tablespoon of lemon juice over top, and poke it with a fork a few times so the juice can seep into the meat.
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Let sit a couple of minutes.
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6.
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Once the butter is melted, dump the tuna in and give it a good stir to combine the rice, peas, tuna, and melted butter.
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Serve.
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You can use other rices instead of brown basmati for this.
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Just remember to adjust the cooking time and rice-to-water ratio accordingly.
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I usually make it with either white or brown basmati, but its equally delicious with generic cheap long grain rice when I cant afford (or find) something better.
