Ingredients:

* 3 tablespoons butter or margarine
* 1 small onion, finely chopped
* 1 cup uncooked long-grain rice
* pinch ground saffron
* 2 3/4 cups chicken broth or bouillon
* 1/2 cup Parmesan cheese
* 1 can (7 ounces) tuna, drained and flaked

Methods:

Melt butter in a skillet or large saucepan add onion and cook until tender.Add rice and stir for 3 minutes. To 1/2 cup of the chicken broth, add saffron set aside. Add remaining 2 1/4 cups broth to rice.Cook over low heat, stirring occasionally. When liquid is absorbed, add the saffron-flavored bouillon and cook until rice is tender. Remove from heat stir in Parmesan cheese and tuna.

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