Rice and Tuna casserole (Plow Day, 10th of Fog, Year 232)

Yesterday I made this rice and tuna casserole; because there wasn't any amount specified for the rice, I made 1 cup, but I think you can do just fine with 2/3 cup of dry rice, because that still makes a lot of rice.

I used Ortiz El Velero Bonito Del Norte (longfin tuna in olive oil), which is pricey but also America's Test Kitchen's co-winner for best canned tuna in oil. I also used raclette cheese, which unsurprisingly melts beautifully, and the last ripe tomatoes from my garden.

This is absolutely delicious, and I may make it again for friends.