Tuna with Rice

Heat 2 tablespoons of butter in a large pot over medium heat and add the chopped white onion, stirring until softened, about 3 minutes.

Add the rice to the pot and toast for 2 minutes, stirring constantly to coat with the butter.

Pour in 8 cups of water or chicken broth and bring to a boil, then reduce heat to low and cover the pot.

Simmer the rice until tender and all liquid is absorbed, approximately 20-25 minutes.

While the rice cooks, drain the canned tuna and place it in a medium bowl, then flake gently with a fork to break apart the larger pieces.

Heat 2 tablespoons of olive oil in a separate pan over medium heat and sauté the diced green pepper and red onions until tender, about 5 minutes.

Add the diced tomatoes to the pan with the peppers and onions, stirring well to combine.

Stir the flaked tuna into the tomato mixture and cook for 2-3 minutes until warmed through.

Remove the pan from heat and stir in the mayonnaise, vinegar, salt, and pepper until the mixture is well blended.

Gently fold the tuna mixture into the cooked rice, being careful not to break the grains.

Transfer the tuna and rice to a serving dish and sprinkle the Parmesan cheese evenly over the top before serving.