Heat a large deep frypan and add olive oil and butter. When sizzling, add rice and leek and stir on low-medium heat for 1-2 minutes. Add ½ cup stock and stir until stock is almost absorbed. Keep adding stock ½ cup at a time until all the stock is finished. Should take 15-20 mins. Then stir through the vegetables and tuna. Let simmer for 2 minutes then take off heat. Cool a little and serve with freshly grated Parmesan.
Stays fresh for 1 day in the fridge. Not suitable to freeze.
Makes 4 servings (serve = 0.5 cup)