Tuna and Rice

Directions

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   1.
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   In a small heavy saucepan with a tight-fitting lid, combine the water, salt, and 1 tablespoon of lemon juice.
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   Bring to a boil.
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   2.
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   Add the garlic, onion, basil, oregano, pepper and brown basmati rice.
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   Cover, turn heat down to low, and let cook for 45 minutes.
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   3.
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   Run hot tap water over the peas to thaw them, drain well, and pour on top of the rice during the final 5 minutes of cooking so they get steamed.
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   4.
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    Turn off the heat, divide the butter into 4 pats and put them on top of the rice and peas.
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    Let it sit with the lid covering it but cracked open for a few minutes for the butter to melt and any last moisture in the pan to steam away.
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    5.
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    Drain the tuna, sprinkle the remaining 1 tablespoon of lemon juice over top, and poke it with a fork a few times so the juice can seep into the meat.
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    Let sit a couple of minutes.
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    6.
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    Once the butter is melted, dump the tuna in and give it a good stir to combine the rice, peas, tuna, and melted butter.
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    Serve.
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    You can use other rices instead of brown basmati for this.
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    Just remember to adjust the cooking time and rice-to-water ratio accordingly.
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    I usually make it with either white or brown basmati, but its equally delicious with generic cheap long grain rice when I cant afford (or find) something better.