Baked tuna risotto

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Prep time:

Cook time:

Serves: 4

By hanbee



  • 1 onion finely chopped

  • 2 tbsp olive oil

  • 375ml chicken stock or water

  • 400g chopped tomato

  • 3 courgette finely sliced

  • 185g tuna

  • 180g risotto rice

  • 1 clove garlic finely chopped

  • 1 tsp sea salt (optional)

  • 2 tbsp flat-leaf parsley finely chopped


  1. Preheat the oven to 200C. Heat a 3l capacity oven-proof dish (with a lid) over a medium heat.
  2. Add the olive oil, onion, garlic and sea salt and stir for 5 minutes, or until the onion is soft and translucent.
  3. Add the rice to the dish and stir for another minute.
  4. Add the stock or water and the chopped tomatoes and bring to simmering point.
  5. Stir in the tuna, courgettes and season with black pepper.
  6. Cover the dish and bake the risotto for 30 minutes, or until the rice is cooked.
  7. Scatter parsley over the top, sprinkle with finely grated Parmesan if desired, and serve in the dish.

Additional Information

  • Egg Free

  • Nut Free

  • Gluten Free

  • Main Course

  • Fish

  • Rice

  • Kids can help

  • Make Ahead

  • Can Freeze

  • tuna

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  • 07/07/10 20:36

    My toddler loves this and it's a great way of hiding some fish!