Best 2 Baked Tuna Risotto Recipes

Baked tuna risotto is a delightful culinary creation that blends the rich and robust flavors of tuna with the creamy, comforting texture of risotto. This delectable dish is a symphony of flavors that tantalizes the taste buds and leaves you craving more. The tender tuna, cooked to perfection, provides a meaty and savory element that pairs harmoniously with the creamy risotto. Whether you're a seafood enthusiast or simply looking for a new and exciting recipe to add to your culinary repertoire, baked tuna risotto is a must-try dish that promises to impress your family and friends.

Here are our top 2 tried and tested recipes!

BAKED TUNA RISOTTO

Baked Tuna Risotto image

Make and share this Baked Tuna Risotto recipe from Food.com.

Provided by Ninna

Categories One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 tablespoons olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
1 teaspoon sea salt
180 g arborio rice
375 ml chicken stock
400 g roma tomatoes, chopped
1 (185 g) tuna, in spring water
3 zucchini, finely sliced
fresh ground black pepper
2 tablespoons Italian parsley, finely chopped fresh
parmesan cheese (optional)

Steps:

Preheat the oven to 200°C.
Heat an ovenproof dish (with a lid) over a medium heat with oil. Add onion, garlic and sea salt and stir for five minutes, or until the onion is soft.
Add the rice to the dish and stir for another minute.
Add the stock and the chopped tomatoes and bring to simmering point. Stir in the tuna and zucchinis and season with black pepper.
Cover the dish, transfer to the oven and bake the risotto for 30 minutes, or until cooked.
Garnish with parsley and serve with parmesan if desired.

BAKED TUNA AND ZUCCHINI RISOTTO

Baked Tuna and Zucchini Risotto image

Being able to bake risotto is a dream come true, since who has time anymore to stand over the stove and constantly stir it? Not me, at least not most days.

Provided by Sackville

Categories Tuna

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons extra virgin olive oil
1 onion, finely chopped
200 g arborio rice
375 ml chicken stock
400 g chopped tomatoes
2 (185 g) cans tuna
2 cups finely sliced zucchini
1/2 cup finely grated parmesan cheese
12 fresh basil leaves

Steps:

Pre-heat the oven to 200 C or about 375 F.
Heat the olive oil in a large pan over a medium heat.
Lightly fry the onion for about 5 minutes until translucent.
Add the rice and stir for another minute.
Add the stock to the rice with the tomatoes.
Bring to a simmering point and then stir in the tuna and zucchini.
Season with black pepper and salt and then put in an ovenproof dish and bake for 30 minutes or until the rice is cooked.
Scatter shredded basil leaves over the top and the freshly grated parmesan just before serving.

Tips:

Use high-quality ingredients: The better the ingredients, the better the risotto will be. Use arborio or carnaroli rice, which are short-grain rices that absorb liquid well and hold their shape when cooked.
Toast the rice before adding the liquid: This helps the rice to absorb the flavors of the other ingredients and prevents it from becoming mushy.
Add the liquid gradually: Don't add all of the liquid at once. Add it in small increments, stirring constantly, until the rice is cooked through.
Stir the risotto frequently: This helps to evenly distribute the heat and prevent the rice from sticking to the pan.
Season the risotto to taste: Add salt, pepper, and other seasonings to taste. You can also add grated Parmesan cheese, chopped fresh herbs, or other ingredients to your liking.
Let the risotto rest before serving: This allows the rice to absorb the remaining liquid and become creamy.

Conclusion:

Baked tuna risotto is an easy and delicious meal that is perfect for a weeknight dinner or a special occasion. It is a versatile dish that can be customized to your liking. With a little practice, you will be able to make a perfect pot of baked tuna risotto every time.