Pasta & Risotto
Baked Tuna Risotto
A quick and satisfying risotto made with canned tuna, peppers, capers and cheese, finished in the oven until golden. A light main course for four that is ready in no time.
Total: 45 min
Servings: 4
Method
01.
Cook the rice according to the packet instructions until almost tender. Drain the tuna and cut it into small cubes. Clean the peppers and cut them into pieces. Chop the capers, grate the cheese and mix it with the egg yolks.
02.
Mix the rice with the tuna, peppers, chopped capers and the grated cheese with egg yolks. Season the mixture with salt and pepper and stir well.
03.
Transfer the tuna risotto mixture into a buttered baking dish, smooth the surface and bake in a preheated oven until golden brown.
04.
Serve the baked tuna risotto as a light main course.
