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Kim McCosker & Rachael Bermingham

Tuna and Tomato Risotto


Ingredients

  • 425 g can flaked tuna in brine
  • 400 g can chopped tomatoes
  • 2 cups arborio rice
  • 5 cups seafood stock

Method

  1. Bring stock to boil.
  2. Add rice and reduce heat and simmer for 20 minutes.
  3. Add tuna and tomatoes, season with sea salt and pepper.
  4. Continue to simmer until all liquid has absorbed stirring regularly.
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  • Sonia Newman
    June 2010

    I was watching the program at 5am in the morning and quickly jotted down the ingredients and that weekend cooked it up and now it is one of the most used recipes, it's great for brunch, dinner or even lunch for work. Wonderful!

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