Cook brown rice according to instructions provided on the package. Set aside.
Set oven to 400F.
Set a large skillet on medium high heat. Once hot add oil, garlic and onions. Add a pinch of sea salt as the onions cook. Continue cooking for 2 – 3 minutes, until brown and translucent.
Sprinkle in Land seasoning (or Italian seasoning) and cumin and bloom the spices and oil for 2 minutes.
Reduce the heat to medium and add coconut milk. Bring to a light simmer and add HALF of the cheese (save the rest for the topping). Quickly stir so the cheese does not clump and is evenly distributed to create a cheesy sauce.
Add the tuna and continue stirring for 1 minute.
Fold in the rice, bell pepper and paprika. Continue stirring and folding everything together.
Add the broccoli and stir. Reduce the heat to low or OFF. TIP: if you’re adding raw broccoli, I recommend adding it to glass bowl with a few tablespoons of water and steaming it in the microwave for 4 – 5 minutes as a timesaving hack. Note: if you find the mixture is too thick and dry, add tablespoons of water or chicken stock to help.
Add the mix to a casserole dish, then top it off with the remaining cheddar along with black pepper. Cover with foil, then bake for 15 – 20 minutes at 400F. Remove the foil the final 3 – 4 minutes to help brown the cheese on top.
Let it cool for about 15 minutes before enjoying! Season to taste with sea salt & pepper.