Creamy Risotto with Tuna

Sometimes I just crave the classic american flavors of tuna casserole.  This dish, a risotto-version of classic tuna casserole provides all of the creaminess of the classic mid-century dish without all of the dairy.  You could also make this dish with salmon instead of tuna if you wanted to class it up a bit.  One 4-6 ounce filet, broiled and flaked would dress this up and make it suitable for entertaining.  You could even use a good quality canned salmon.  If using salmon, I would omit the cheese or replace it with a few tablespoons of cream or half and half if you are looking for a little more richness.

I like this served with a nice green salad or a side of roasted broccoli.  This recipe serves two very generously or three moderately.

 For a more in-depth tutorial on making risotto, check out my Risotto 101 post.

tuna risotto

Creamy Tuna Risotto

All of the flavors of classic mid-century tuna casserole are present in this dish. Due to the risotto prep, this dish is creamy without the addition of dairy. However, the addition of a small amount of dairy creates an even creamier result, that is still significantly lighter than a traditional tuna casserole.
Servings: 2

Ingredients

  • 2 TBSP margarine or butter divided (I like Earth Balance)
  • 1/2 small yellow onion finely diced
  • 1 rib celery finely diced
  • 1 medium carrot finely diced
  • 3/4 cup arborio rice
  • 3-4 cups vegetable broth
  • 1/2 cup 2% milk optional
  • 1/2 cup peas fresh or thawed frozen
  • 1 can good quality water-packed chunked tuna well-drained
  • 2 TBSP cheddar cheese shredded (optional)
  • 2 TBSP chopped fresh dill
  • 2 TBSP chopped flat leaf parsley divided
  • 2 cloves garlic minced
  • 1/2 cup breadcrumbs regular, panko or a blend of both
  • salt and pepper

Instructions

  • Heat margarine on medium heat in in large skillet or pot until melted.
  • Add onion, celery, and carrot and sautee until onion and celery begin to soften (4-5 minutes).
  • Add the rice to the pan and cook for ~2 minutes to allow it to lightly toast.
  • Add broth and bring to boil

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