Tuna Continental

Directions

1. 1
   Put the rice on to cook in a pan of boiling salted water, allowing 10-15 minutes for white rice, 20-25 minutes for brown rice, or as directed on the packet.
2. 2
   Peel and chop the onion.
3. 3
   Peel and crush the fresh garlic.
4. 4
   Wash and chop the pepper and celery.
5. 5
   Slice the mushrooms.
6. 6
   Heat the oil in a pan over a moderate heat and fry the onion with the garlic for 2-3 minutes, until beginning to soften.
7. 7
   Add the pepper and celery and fry for a further 4-5 minutes, then stir in the sliced mushrooms and cook for another minute or two until just soft.
8. 8
   Stir in the chosen soup, stir in the peas or mixed vegetables (these can be cooked from frozen), and cook for a further 3-5 minutes until the sauce is hot, thick, and tasty.
9. 9
   Season to taste and stir in the tuna, being careful not to break it up too small.
10. 10
    Heat thoroughly over a low heat, stirring very gently.
11. 11
    Drain the rice and arrange in a ring on a serving dish.
12. 12
    Pour the tuna sauce into the ring and serve hot, garnished with a little fresh snipped parsley and lemon wedges.