Heat a pot or Dutch oven for rice over medium heat. Drain the oil from one can of tuna and pour it into the hot pot (caution: pour carefully, as the oil may contain water and can splatter; it’s recommended to cover the pot while the water evaporates).

Sauté the grated red onion over medium heat. Next, add the crushed garlic and finely chopped celery. Once these ingredients become translucent, add the finely chopped green onion, peeled and grated red bell pepper, and then the grated carrot. Cover and cook for 2 minutes to finish sautéing all the vegetables.

Rinse the rice and drain it well, then add it to the pot and mix thoroughly. Add the well-drained tuna (do NOT add any more oil) and the peas, and mix again.

Add the water and vinegar, along with salt, black pepper, and food coloring to taste. (Keep in mind that the tuna is already salty, so don’t overdo it!)

Uncover and fluff the rice with a fork so all the grains are well cooked, then cover again and let it rest for 5 more minutes.

That’s it! You can now serve this delicious tuna rice. We used parsley for garnish in the photo. This time, we served it with yuca croquettes (Natalie’s recipe).