• 1/3 cup white rice
• 1 tbl margarine or low-fat spread
• 3oz canned tuna or smoked mackerel, skinned and boned
• 1/2 hard-boiled egg, shelled and finely chopped
• yolk of 1 egg
• 1/2 tbl pouring cream

Directions:

• Cook and drain the rice.
• While the rice is cooking, gently fry the chopped tomato in the margarine until soft.
• Add the fish and the egg and continue cooking, stirring all the time with a wooden spoon.
• Mix the rice, still over the heat, and stir everything seems steamy hot.
• Blend in the egg yolk, then the cream.
• After a last few stirs, tip onto a plate and allow to cool.