Here’s an admission: I am always looking for a way to get Barry to eat canned tuna. It’s cheap and high protein, but he usually turns his nose up at tuna casserole or tuna salad with mayo.
Lately, though, I have been doing things with tuna that even he enjoys, sometimes admitting he didn’t know it was tuna. For example, tuna salad made with italian dressing and chopped veggies, or tuna-apple melt.
I haven’t tried this risotto yet, but I think it might be a candidate for tuna-hiding. One strange thing about this risotto is that you don’t stir it constantly, like a traditional risotto, you cover it and cook it like plain rice. I’d probably just pop it into my pressure cooker, for ease and creaminess, and cook it for 5 minutes, followed by a quick-release.
1 large ripe tomato
1 large garlic clove
1 6-oz can solid light tuna packed in olive oil
2 T extra-virgin olive oil
1 C arborio rice
2 C bottled clam juice
Cut the tomato in half and squeeze out the seeds. Cut into 1/2-inch dice. Chop the garlic. Drain the tun, reserving the oil. Flake the tuna with a fork and set aside.
Heat the oil from the tuna with the olive oil in a 3 or 3-1/2 quart saucepan over medium heat. Add garlic and cook until fragrant, stirring frequently, about a minute.
Add the rice and cook, stirring frequently, until it starts to look white, 2 or 3 minutes. Increase the heat to high and gradually stir in the clam juice and 1-1/2 C water. Bring to a simmer, stirring occasionally so it doesn’t stick. Reduce heat to low and cover.
Cook until barely al dente, about 11 minutes. Stir in tuna and tomato and cook, uncovered, stirring frequently, until they heat through, 1 or 2 minutes. Serve hot with grinds of pepper on top.
Makes 4 to 5 servings as a first course.
Variation: Substitute 1/2 C dry white wine for 1/2 cup of the clam broth.