Rice Omelette

In a saucepan, boil water with a teaspoon of extra virgin olive oil and one bay leaf. Once the water starts boiling add the rice and cook for twenty minutes until cooked through. When cooked, drain and run under cold water. Set aside. Prepare a bowl to beat the eggs with a pinch of salt and add the tuna, well drained, and very finely chopped garlic clove. To this mixture add the rice and stir again to create a uniform mixture. Add a little oil in a sauté pan and pour in the mixture. Cook the egg until firm, first over high heat and then a little lower. Flip the omelette to the other side until it is brown and well set, and preferably serve hot.