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.

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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