1 large ripe tomato
1 large clove of garlic
6-oz can tuna in olive oil
2 T olive oil
1 C arborio rice
2 C bottled clam juice (you can substitute white wine for up to 1/2 C of this)
1 C water
Cut the tomato in half, remove seeds, and dice. Mince the garlic. Drain tuna, reserving the oil.
Heat tuna oil with olive oil in your pressure cooker. Add the garlic and saute for a minute. Add the rice and cook for a couple of minutes, until it begins to look opaque. Stir in the clam juice and water. Seal the pressure cooker and bring up to pressure for 5 minutes. Quick-release and stir in the tuna, flaked, and the tomato. Serve with fresh cracked pepper and grated parmesan.