Provençal Tuna Casserole

Steps

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1. 1
   Heat oil in a large pot. Add diced onions and sauté until golden brown, taking time to develop good color.
   ▶ ≈0:47
2. 2
   Add long grain rice and sauté for a few minutes, stirring constantly, allowing it to absorb the oil and develop flavor.
   ▶ ≈1:50
3. 3
   Prepare all vegetables: dice red and green bell peppers to medium size, prepare fresh thyme, minced garlic, and chopped zucchini.
   ▶ ≈2:18
4. 4
   Once the rice begins to color, add the minced garlic and fresh thyme, allowing them to become fragrant.
   ▶ ≈3:37
5. 5
   Add the canned tomatoes (approximately 28 ounces), ensuring sufficient liquid to prevent the garlic from burning.
   ▶ ≈4:05
6. 6
   Pour in 2 cups of chicken broth and stir well. Add harissa (about 1.5 tablespoons) for a spicy kick.
   ▶ ≈4:37
7. 7
   Add the prepared bell peppers and zucchini pieces. Mix all ingredients thoroughly.
   ▶ ≈8:20
8. 8
   Bring the mixture to a boil, then cover and reduce heat to low. Cook for about 35 minutes, stirring with a large spatula every 10 minutes to prevent sticking on the bottom.
   ▶ ≈8:51
9. 9
   After 35 minutes, check if the rice and vegetables are tender. Add a small amount of additional broth (about 1/4 cup) if more moisture is needed. Season with salt to taste.
   ▶ ≈9:34
10. 10
    Add the pitted Kalamata olives. Gently fold in the drained canned white tuna, stirring carefully with a large spatula.
    ▶ ≈10:16
11. 11
    Slice fresh basil leaves into thin strips (chiffonade). Add most of the basil, reserving some, and gently fold into the mixture.
    ▶ ≈11:45
12. 12
    Cover and continue cooking on low heat for about 5 minutes to warm the tuna and allow all flavors to meld together.
    ▶ ≈13:24
13. 13
    Transfer to serving bowls or a platter. Drizzle with a little quality olive oil or basil olive oil as garnish. Top with remaining fresh basil leaves. Serve immediately.
    ▶ ≈13:50