Heart Foundation Recipe - Lemon Tuna Risotto

A delicious risotto with tuna lightly flavoured with fragrant lemon zest.

Serves: 4Cooking time: 22 minutes

Ingredients

• 425g can John West Tuna - Olive Oil Blend, drained reserving 2 tablespoons*
• 2 cloves garlic, crushed
• 1 & 1/2 cups Arborio rice4 cups boiling water
• 8 baby roma tomatoes, quartered
• 1/4 cup shredded fresh basil
• 50g feta cheese
• 1 cup baby spinach leaves
• Grated rind of 1 lemon

Make this meal healthier by using Tick approved ingredients.

*Products available with the Tick. Remember all fresh fruit and vegetables automatically qualify for the Tick.


Instructions
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.



2. Gently stir though drained John West Tuna, tomatoes and basil, season with pepper to taste. Remove from heat stand covered for 2-3 minutes.



3. Spoon rice mixture into serving bowls, crumble feta over the rice, top with spinach leaves and sprinkle with lemon rind.


Recipe and image courtesy of Simplot Australia.