Tuna and Rice Pie

In a saucepan with boiling water, add the salt, the white rice and let it cook for 10 minutes. 

Cut the onions into cubes.

In a skillet over medium to low heat, add a drizzle of olive oil, the onions and fry them until wilted.

Add the canned tuna, a pinch of salt, a pinch of black pepper and sauté for another 5 minutes.

Next, cut the tomato into thin strips and set aside. 

In a medium bowl, add the eggs, the salt, the heavy cream and mix until combined. 

After the rice has cooked through, stir to loosen it and transfer to a large bowl.

Add the tuna and onion we sautéed earlier and mix. 

In a medium ovenproof dish, add a drizzle of olive oil and spread it with a brush.

Add all the rice and arrange it evenly.

Next, add the tomato strips, the shredded mozzarella cheese and the egg mixture. 

Take to an oven preheated to 180° C (350° F) and bake for 20 minutes. 

Serve.