Rice, tuna and beans

1) Bring the rice, lemon juice and water to the boil in a large saucepan, stirring occasionally. Cover and cook over a low heat for 10 minutes.
2) Turn off the heat and stir in the shredded leeks, olive oil, flageolet beans, tuna and parsley.
3) Cover and leave to stand for 10-15 minutes.
4) Serve with the lemon wedges, warm from the pan or cold with salad.