The other night I wasn't feeling too hot and wanted to throw something together quickly and with minimal effort. Thus, this cheesy, rice-y, tuna dish was born. It was actually really good, and Mike approved.
-2 cans tongol tuna
-1 cup brown rice
-2 cups water
-2 cups cream
-3 cups grated cauliflower (I just threw a bunch in the blender)
-2 cloves garlic
-1 tbsp butter
Sautee the onion, tomatoes and garlic in butter until translucent. Transfer to rice cooker. Add the remaining ingredients and turn on. You can also do this with a regular pot. It's that easy. I used raw cream, but if you don't have access to it, use organic, grass-fed pasteurized cream, NOT ultra-pasteurized.