Rinse the cooked rice in a strainer to remove stickiness and drain. Separate the tuna from its can juice.

Mince the onion and garlic.

Cut the tomato in half, remove the seeds, and dice into 1cm cubes.

Heat olive oil and garlic in a frying pan over low heat. Once fragrant, add the onion and sauté over medium heat until softened.

Add water, tuna can juice, and salt to the pan. Bring to a boil, then add the rice, tomato, and tuna. Simmer for 2–3 minutes.