Tuna Ventresca (belly) in Olive Oil on a bed of Creamy Courgette Rice

Sauté the finely chopped onion and the garlic in a generous drizzle of olive oil.
Add the rice and let it absorb the olive oil, stirring constantly until it starts to be translucent.
Add hot water or vegetable broth in three tranches, in a quantity equal to 3 times the volume of rice.
Season with salt and pepper and some chopped parsley. Stir frequently and for a while to make it very creamy.
When it is almost cooked (approximately 15 minutes) add the courgette, washed and cut into strips.
Rectify the seasoning.
Mix and fold in the olive oil from the can. Place the ventresca on top of the rice and let the temperature rise just a little bit.
Sprinkle with chopped fresh parsley.