Set a large skillet with a lid over medium heat.

Add the olive oil to the skillet and heat it for about 30 seconds, until it looks loose and shiny.

Add the chopped onion and 1/2 teaspoon of the salt to the skillet.

Cook the onion for 4 to 5 minutes, stirring now and then, until it softens and starts to look glossy.

Add the curry powder and black pepper to the skillet.

Stir for 30 seconds, until the curry powder smells warm and fragrant.

Add the cooked rice to the skillet.

Use a spoon to break up any clumps and stir until the rice is coated with the onion and curry mixture.

Add the frozen peas and 1/4 cup water to the skillet.

Cover the skillet and cook for 3 minutes, until the peas are hot and the rice is heated through.

Uncover the skillet and gently fold in the tuna so the pieces stay a little chunky instead of turning mushy.

Taste a spoonful of the rice mixture and add the remaining 1/4 teaspoon salt, or a little more salt and pepper if needed.