Ingredients (Serves 4)

• 1 tbsp sunflower oil
• 4 rashers smoked back bacon, diced
• 2 small leeks, thinly sliced
• 1 tsp paprika
• 1 tsp tomato puree
• 140g/5oz basmati rice
• 350mls/12 fl.oz fish stock
• 1 x 185g can John West Tuna Chunks in Brine, drained
• Salt and pepper

Method

1. Heat the oil in your biggest saucepan, add the bacon and the leeks and cook gently over a low heat until it gets nice and soft.
2. Stir the paprika, tomato puree and basmati rice into the leek and bacon mixture and add your fish stock. Bring to the boil, pop a lid on the pan and cook over a low heat for 10 to 12 minutes or until the rice has absorbed all the liquid.
3. Carefully stir in the Tuna chunks and heat for a further 2 or 3 minutes until the Tuna is piping hot, season to taste and serve.

Nutritional Information (per serving)

• 290kcals
• 21g protein
• 9g fat (of which 1.5g saturated)
• 30g carbohydrate (of which 1.5g sugar)
• 1.5g fibre