Categories: May

Ingredients

• 2 x 160g cans tuna steak in olive oil
• 1 small onion, chopped
• 350g Arborio risotto rice
• 100ml white wine
• 750ml vegetable stock, hot
• 25g Parmesan, grated
• grated zest and juice of 1 lemon, plus extra zest to serve
• 50g wild rocket
• whole dried chillies, to garnish (optional)

Directions

1. Drain the tuna, reserving 1 tbsp of the oil. Gently flake the tuna into large chunks and set aside.

2. Heat the reserved oil in a wide, heavy-based frying pan over a medium heat. Add the onion and cook for 5 minutes, stirring, until softened. Add the rice, stir to coat the grains in the oil and cook for 1 minute. Add the wine and allow to bubble until completely absorbed.

3. Add the hot stock, a ladleful at a time, stirring until each amount has been absorbed before adding more – this will take about 20 minutes. When the rice is cooked but still al dente, gently stir in the tuna, Parmesan and lemon zest and juice, until heated through. Remove from the heat and season to taste.

4. Serve on a bed of rocket and garnish with extra lemon zest and dried chillies, if using.

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