My twist was simply to add some sliced mushrooms and a teaspoon of lemon zest at the end! The lemon zest really complements the tuna.


  • 2 tablespoons Extra Virgin Olive Oil

  • 1 finely chopped Onion

  • 1 finely chopped Garlic Clove optional

  • 1 teaspoon sea salt

  • 180 g Arborio rice

  • 375 ml chicken stock or water

  • 400 g can Roma tomatoes chopped

  • 185 g can Tuna in spring water

  • 3 Zucchinis finely sliced

  • freshly ground Black pepper

  • 2 tablespoons finely chopped Flat-leaf parsley

  • shaved Parmesan optional


  • 1.

    Preheat the oven to 200°C. Heat a three litre (twelve cup) capacity ovenproof dish (with a lid) over a medium heat.

  • 2.

    Add the olive oil, onion, garlic and sea salt and stir for five minutes, or until the onion is soft and translucent.

  • 3.

    Add the rice to the dish and stir for another minute.

  • 4.

    Add the stock or water and the chopped tomatoes and bring to simmering point.

  • 5.

    Stir in the tuna, zucchini and season with black pepper.

  • 6.

    Cover the dish and bake the risotto for thirty minutes, or until the rice is cooked.

  • 7.

    Scatter parsley over the top, sprinkle with finely grated Parmesan if desired, and serve in the dish.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 236kj
  • Fat Total 6g
  • Saturated Fat 1g
  • Protein 11g
  • Carbohydrate 34g
  • Sugar 6g
  • Sodium 493mg

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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