Blitz the cauliflower in a food processor until it resembles rice. Heat 1 tbsp olive oil in a pan over medium heat, add the cauliflower rice and season with lemon pepper seasoning. Cook for 5–7 minutes, stirring occasionally, until tender. Set aside.

In a separate pan, heat 1–2 tbsp olive oil over medium heat. Add the onions, green beans, capsicum, and garlic. Sauté for 7–10 minutes until softened and fragrant.

Pour in the canned peeled tomatoes and break them down with a spoon. Season with lemon pepper seasoning and dill. Stir and cook for 5 minutes until the sauce thickens slightly.

Drain the tuna and mix it into the tomato base. Stir well and cook for another 2–3 minutes until heated through.

Fold the cauliflower rice into the tomato tuna mixture or serve it alongside. Serve warm.