Add the rice into a fine sieve and rinse under water, then add the rice into a saucepan, along with the water, and a pinch of salt, heat with a high heat, once it comes to a boil, place a lid on the pan and lower to a low heat

In the meantime, drain the cans of tuna into a fine sieve with a bowl underneath, then gently flake the tuna, finely chop the onion, and roughly chop the garlic

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

After a couple of minutes add in the chopped onion and garlic, mix continuously, after 3 to 4 minutes and the onion is translucent, add in the paprika and dried parsley, quickly mix together, then add in the canned tomato sauce, and season with salt & pepper, mix together until well mixed and then lower to a low-medium heat

Once the rice is cooked through (18 minutes in my case), remove the saucepan from the heat, gently flake the rice with a fork, transfer the rice into serving dishes

After simmering the tomato sauce for 5 to 10 minutes turn off the heat, add in the drained tuna, mix together until well mixed

Add some of the tuna tomato mixture over each plate of rice, top off with chopped parsley, enjoy!