1. Melt margarine in a wok or large saucepan, sauté diced onion until transparent. 2. Add rice and fish sauce, mix well. 3. Add stock to 4 cups of hot water then gradually add to saucepan. Stir continuously until rice is tender and all the stock is absorbed. More rice can be added to absorb any excess stock. 4. Stir in the drained flaked tuna. 5. Halve tomatoes and cut carrots into sticks. 6. Now's the time to have some fun. Serve by laying shredded lettuce on serving plates and top with risotto. Make a face in the risotto using tomatoes as the eyes and necklace. The carrots become the nose, mouth and ears and the grated cheese is the coolest hair the kids will ever eat.