recipes
Lemon Tuna Risotto
A delicious risotto with tuna lightly flavoured with fragrant lemon zest.
serves 4
5 min prep
if you liked this recipe, try...
ingredients
425g can John West Tuna Olive Oil Blend, drained reserving 2 tablespoons of oil |
featured products
instructions
step 1
Heat 2 tablespoon of reserved tuna oil in a large saucepan. Add garlic and rice and cook for 1 minute. Pour in boiling water; simmer for 15-20 minutes or until rice is tender and liquid absorbed, stirring occasionally.
step 2
Gently stir though drained John West Tuna, tomatoes and basil, season to taste. Remove from heat stand covered for 2-3 minutes.
step 3
Spoon rice mixture into serving bowls, crumble feta over the rice, top with spinach leaves and sprinkle with lemon rind.
recipe tip
Cherry or grape tomatoes can be used if roma tomatoes are unavailable.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 2130kJ (509Cal) | 458kJ (109Cal) |
| Protein | 27.1g | 5.8g |
| Fat - Total | 16.1g | 3.5g |
| - Saturated | 3.3g | 0.7g |
| Carbohydrate | 62.5g | 13.4g |
| - Sugars | 1.8g | 0.4g |
| Dietary Fibre | 1.8g | 0.4g |
| Sodium | 387mg | 83mg |
| Potassium | 325mg | 70mg |
Country Harvest - carrot, peas, cauliflower & broccoli
Delicious flavour and a monster crunch combine to make Birds Eye Golden Crunch Chips and Wedges simply the best chip!
Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.
Share
To share this recipe on Facebook or Twitter, just click the icon.
Lemon Tuna Risotto
Lemon Tuna Risotto
A delicious risotto with tuna lightly flavoured with fragrant lemon zest.
ingredients
425g can John West Tuna Olive Oil Blend, drained reserving 2 tablespoons of oil
2 cloves garlic, peeled and crushed
1½ cups Arborio rice
4 cups boiling water
8 baby roma tomatoes, quartered
¼ cup shredded fresh basil leaves
50g feta cheese
1 cup baby spinach leaves
Grated rind of 1 lemon
instructions
step 1
Heat 2 tablespoon of reserved tuna oil in a large saucepan. Add garlic and rice and cook for 1 minute. Pour in boiling water; simmer for 15-20 minutes or until rice is tender and liquid absorbed, stirring occasionally.
step 2
Gently stir though drained John West Tuna, tomatoes and basil, season to taste. Remove from heat stand covered for 2-3 minutes.
step 3
Spoon rice mixture into serving bowls, crumble feta over the rice, top with spinach leaves and sprinkle with lemon rind.
serves 4 5 min prep recipe tip
Cherry or grape tomatoes can be used if roma tomatoes are unavailable.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au