Cook the rice: Put a medium saucepan on the stove. Add 1 3/4 cups water and 1/2 teaspoon of the kosher salt, and bring the water to a boil over high heat.

Add the rinsed white rice to the boiling water. Stir once, lower the heat to low, cover the saucepan, and cook for 15 minutes.

Start the skillet topping: While the rice cooks, set a large skillet over medium heat and add the olive oil.

Add the chopped onion to the skillet with a small pinch of salt. Cook for 4 to 5 minutes, stirring often, until the onion is soft and lightly golden at the edges.

Add the chopped garlic to the skillet. Cook for 30 seconds, stirring, just until it smells fragrant.

Add the tomato paste and smoked paprika to the skillet. Stir for 1 minute, pressing the paste around the pan, until the paste looks a shade darker.

Add the chopped roasted red peppers to the skillet. Stir for 1 minute so the peppers are coated in the tomato mixture.

Add the drained chickpeas, 1/2 cup water, 1/4 teaspoon of the kosher salt, and the black pepper to the skillet. Stir well and bring the liquid to a gentle simmer.

Mash about one-third of the chickpeas in the skillet with the back of a spoon. This thickens the mixture so it sits well on the rice.

Lower the heat to low. Add the drained tuna to the skillet and fold it in gently so some larger flakes stay intact.

Add the lemon juice to the skillet. Warm the tuna mixture for 1 minute, just until the tuna is hot, then taste and add more salt or black pepper if needed.