1: Cook the rice according to package instructions and let it cool.
2: Slice the zucchine and sauté in olive oil until tender.
3: Drain the tuna from oil.
4: In a large bowl, combine the cooled rice, sautéed zucchine, and tuna.
5: Squeeze the lemon over the mix and add chopped prezzemolo.
6: Season with salt and mix well before serving.
