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Tuna and Tomato Risotto


  • 425 g can flaked tuna in brine

  • 400 g can chopped tomatoes

  • 2 cups arborio rice

  • 5 cups seafood stock


  • 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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