I have shared a variety of super easy dishes that you can cook with a can of Tuna. Here is a new one! The other day, when I had a cold, I wanted to eat Rice Soup, but we had run out of Rice! I couldn’t believe it. I only found Italian Arborio Rice. The fridge was nearly empty, but I found a few cans of Tuna in the pantry. I decided to cook Tuna Risotto, what else? As I was unwell, I could’t bother to stand there and keep stirring it. So I mixed everything in a saucepan and just simmered for 15 to 20 minutes. The result was really good and I quickly took a photo of it. Now I am sharing how I cooked it. You got to try this dish. Super simple, super easy, very cheap, and it was delicious with Lemon Juice, that’s important.
1 tablespoon Olive Oil
1/2 Onion *finely chopped
1 clove Garlic *finely chopped
1 cup (*180ml cup) Arborio Rice
2 tablespoons Sake (Rice Wine) OR Dry White Wine *optional
2 cups (500ml) Chicken Stock
1 can (95g) Tuna *I used Tuna in Springwater
Salt *I used salted Chicken Stock and unsalted Tuna, and added 1/4 teaspoon Salt
*Note: If Chicken Stock is salted and Tuna is also salted, you might need to add no Salt.
- In a large saucepan, heat Oil, and cook Onion and Garlic over medium heat for 2-3 minutes. Add Rice, and stir to combine.
- Add Sake (OR White Wine) and Stock, and Salt as required, then add Tuna with the liquid OR oil in the tin, cover with a lid, and bring to the simmer.
- Simmer over low heat for 15 to 20 minutes OR until the liquid is almost disappeared on the surface.
- *Note: You can cook it in the Rice cooker. After sautéed Onion and Garlic with Olive Oil, and combined with Rice, transfer the Rice mixture to the rice cooker’s inner pot. Add Sake (Wine), Stock and Tuna, and cook at ‘Quick Cook’ mode if your rice cooker has it.
- When the Rice is cooked, carefully stir to achieve creamy texture. Season with Salt if only required. Sprinkle with some freshly ground Black Pepper, drizzle with Lemon Juice, and enjoy.