Spicy Lemon Tuna Risotto

Jan 16, 2006 by Jack Zimmer | 0 Comments| Share it:   

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  • Prep: ~30 mins.
  • Cook: 30 mins. - 1 hr.
  • Serves: 4

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  • 3, 5 ounce cans of tuna with chili (get the tuna that has chili already in it)
  • 1 small onion
  • 1 1/2 cups fish stock
  • 14 ounces arborio (risotto) rice
  • A dash white wine
  • 1/4 cup of grated parmesan cheese
  • almost 2 ounces rocket or arugula
  • 1 lemon (grate some zest and juice it), with some additional zest.

Step 1

Drain the tuna into a cooking pot and fry the onion in it. This will help get the tuna and chili taste through the dish.


Step 2

Mix the stock with an equal amount of water (i.e. 1.5 cups). Add the rice to the onions and let it cook over a medium heat for about 5 minutes so that the oil coats the rice nicely.


Step 3

Add the wine and allow the alcohol to evaporate. Now, start adding the stock. This is the slow and boring part. Only add a ladle in at a time and maybe move the heat up a little to speed it up (not too high - the rice still has to cook). Keep stiring and once a ladle has been absorbed add another. This takes around about 30-40 minutes. Periodically check the granules to see if they are soft. If not, add some water (if you run out of stock) and keep mixing it through.


Step 4

Add the tuna, lemon juice and the zest.


Step 5

Mmmm... almost done.


Step 6

Add the cheese and mix it through. Not too much - it's meant to be a light dish.


Step 7

Serve on a bed of rockets (commence Jamie Oliver hate now) and some pepper. I'd probably suggest a nice white to go with it. Maybe something a bit more fruity rather than a dry white. Enjoy!

Now that you have learned how to make spicy lemon tuna risotto, please be sure to view these other seafood recipes. Also, you will love these Eastern European recipes.


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