Drain the cans of tuna into a fine sieve with a bowl underneath and gently flake the tuna, finely chop the onion, roughly chop the garlic, finely chop the red bell pepper and finely chop the carrot (peeled)

Heat a large fry pan with a medium heat and add in 3 tbsp (45 ml) of the olive oil from the canned tuna

After a couple of minutes add in the chopped ingredients, mix them around continuously, after 4 minutes and they're lightly sauteed, add in the oregano and thyme, quickly mix together, then add in the water and season generously with sea salt and black pepper, raise to a high heat and give it a gentle mix

In the meantime, add the rice into a fine sieve and rinse under water until it starts running clear underneath, about 1 to 2 minutes

Once the water comes to a boil in the pan, add in the rice, gently mix together, then place a lid on the pan and lower to a low heat, simmer for 15 minutes or until the rice is cooked through (check package instructions on the rice you are using for cooking times and liquid to rice ratios)

Once the rice is cooked through, remove the lid and the pan from the heat, add in the drained tuna, chopped parsley and lemon juice, using a fork, gently fluff the rice, serve directly out of the pan or transfer into serving dishes, enjoy!