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.
- 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
- 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