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1
Put the rice on to cook in a pan of boiling salted water, allowing 10-15 minutes for white rice, 20-25 minutes for brown rice, or as directed on the packet.
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2
Peel and chop the onion.
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3
Peel and crush the fresh garlic.
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4
Wash and chop the pepper and celery.
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5
Slice the mushrooms.
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6
Heat the oil in a pan over a moderate heat and fry the onion with the garlic for 2-3 minutes, until beginning to soften.
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7
Add the pepper and celery and fry for a further 4-5 minutes, then stir in the sliced mushrooms and cook for another minute or two until just soft.
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8
Stir in the chosen soup, stir in the peas or mixed vegetables (these can be cooked from frozen), and cook for a further 3-5 minutes until the sauce is hot, thick, and tasty.
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9
Season to taste and stir in the tuna, being careful not to break it up too small.
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10
Heat thoroughly over a low heat, stirring very gently.
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11
Drain the rice and arrange in a ring on a serving dish.
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12
Pour the tuna sauce into the ring and serve hot, garnished with a little fresh snipped parsley and lemon wedges.
