Measure the volume of rice in a cup, you will need it as reference for the required amount of boiling water, as you should use twice the volume of rice.

Sweat the shallots in a tablespoon of extra virgin olive oil without browning, then add the rice.

Stir the rice with a wooden spoon until it becomes transparent, then add the boiling water and the zucchini.

Cover the rice with the lid so keep the steam inside the pot.

Let the rice cook covered for about 12 minutes on low flame, until the water is fully absorbed.

Turn off the heat and let the rice stand in the pot still covered.

After about 10 minutes add a dash of extra virgin olive oil and stir to separate the grains.

Grill the tuna for a few seconds on each side on a scorching cast iron skillet, the slice it and season it with extra virgin olive oil, salt, a drop of balsamic vinegar and chopped fresh herbs.

Serve the tuna with the pilaf rice and enjoy it!