In a medium saucepan heat the oil over medium heat.
Add the rice and stir to coat with oil, about 1 minute.
Add chicken stock and thyme.
Bring to a boil, reduce heat to low, put the lid on and cook for 20 minutes. Remove from heat.
Transfer rice to a bowl and let cool completely.
Mix in tuna, parsley and roasted red pepper.
DRESSING
In a small bowl combine mayo, ketchup, pickle juice, Worcestershire sauce and pepper.
FINISHING
Fold the dressing into the rice mixture until combined. Serve in a bowl or packed into a bowl and turned out onto a platter. Garnish with roasted red pepper strips and chopped fresh parsley.