This easy-to-follow recipe for a versatile tuna and tomato risotto using 4 or less ingredients is for busy people who want fantastic food - fast!


  • 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.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 286kj
  • Fat Total 2g
  • Saturated Fat 0g
  • Protein 17g
  • Carbohydrate 46g
  • Sugar 3g
  • Sodium 403mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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