Tuna Risotto [4] (Fay Anne de Freitas) - Family de Freitas

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Tuna Risotto [4] (Fay Anne de Freitas)
8 oz rice
7 oz can of tuna
1 ½ pint stock
3 to 4 tbsp cooked peas

1 ½ oz margarine
1 onion chopped
Salt and pepper to taste

Pinch of mixed herbs
1 tbsp tomato puree
1 tbsp chopped parsley

  1. In a pan, melt the margarine, add the chopped onion and sauté until soft.
  2. Add the rice and cook until the rice is transparent.
  3. Add the stock, tomato puree, mixed herbs and seasoning and bring to the boil stirring all of the time.
  4. Cover and simmer for 15 to 20 minutes until all of the liquid is absorbed.
  5. Flake the drained tuna and add with the peas to the mixture.
  6. Heat through while stirring to distribute evenly.

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