•  2 x 185 g cans tuna in chilli oil+, drained and oil reserved
•  1 red onion, thinly sliced
•  1 cup flat-leaf parsley leaves
•  2 Lebanese cucumbers, thinly sliced
•  2 bulbs baby fennel, thinly sliced
•  2 small red chillies, sliced
•  4 cups cooked rice, cooled++

  Place the tuna, onion, parsley, cucumber, fennel and chilli in a large bowl and toss to combine. Serve with the rice and drizzle over the reserved chilli oil. Serves 4.

+ You could also use plain or other flavours of tuna if you prefer.

++ You will need 1¹⁄³ cups rice to get 4 cups of cooked rice.