Oven-baked tuna and tomato risotto

Discover a delicious and easy oven-baked tuna and tomato risotto recipe, blending tender leeks, garlic, sun-dried and cherry tomatoes with flavorful chicken gravy. Perfect for a nutritious weeknight meal!

  • 01 Apr 2025
  • Cook time 0 min
  • Prep time 10 min
  • 4 Servings
  • 7 Ingredients

Oven-baked tuna and tomato risotto

Oven-baked tuna and tomato risotto is a delightful and hearty dish that combines the rich flavors of tuna, cherry, and sun-dried tomatoes with the creaminess of risotto. This recipe is perfect for those looking for an easy, yet impressive meal that brings together a variety of savory flavors in each bite. Baking the risotto in the oven adds a convenient twist, providing a hands-off cooking approach while still delivering a perfectly cooked, flavorful dish.

Ingredients:

2 tbsp olive oil
27g
1 leek
180g
2 garlic cloves
6g
1 cup white rice
230g
3 cups chicken gravy
600g
1/3 cup sun-dried tomatoes
50g
1.50 cups cherry tomatoes
270g

Instructions:

1. Preheat the Oven:
- Preheat your oven to 180°C (350°F) to ensure it's ready for the risotto later.
2. Prepare the Leek and Garlic:
- Clean and thinly slice the leek.
- Mince the garlic cloves.
3. Sauté the Vegetables:
- In an ovenproof pot or deep pan, heat 2 tbsp of olive oil over medium heat.
- Add the sliced leek and sauté for about 3-4 minutes, until it's soft and starting to turn translucent.
- Add the minced garlic and continue to sauté for another minute until fragrant.
4. Add the Rice:
- Add 1 cup of white rice to the pot. Stir well to coat the rice with the olive oil and toasting it slightly, about 2 minutes.
5. Incorporate the Broth:
- Pour in 3 cups of chicken stock or broth.
- Add the chopped sun-dried tomatoes and halved cherry tomatoes.
- Stir well to combine all ingredients.
6. Bake the Risotto:
- Bring the mixture to a simmer on the stovetop.
- Once it reaches a simmer, cover the pot with a lid or aluminum foil.
- Transfer the pot to the preheated oven.
- Bake for about 25-30 minutes, or until the rice is tender and most of the liquid is absorbed.
7. Optional: Add the Tuna
- If you're adding tuna, drain a can of tuna in olive oil and flake it apart.
- Stir the tuna into the risotto during the last 5 minutes of baking, or immediately after removing the pot from the oven.
8. Final Touches:
- After removing the risotto from the oven, let it sit for a few minutes to set.
- Taste and adjust seasoning with salt and pepper as necessary.
9. Serve:
- Spoon the risotto into bowls and enjoy your delicious oven-baked tuna and tomato risotto!

Tips:

- Ingredient Preparation: Make sure to finely chop the leek and garlic for even distribution of flavors. Halve the cherry tomatoes for a burst of freshness in each bite.

- Cooking the Rice: Toast the rice in olive oil until the grains are slightly translucent. This step adds an extra layer of flavor to the risotto.

- Stirring Frequency: While the oven-baking process is hands-off, give the risotto a couple of stirs throughout the cooking time to ensure even cooking and prevent sticking.

- Adding the Tuna: Add the canned tuna towards the end of the baking process to prevent it from drying out. Mix gently to incorporate without breaking the tuna into tiny pieces.

- Serving Suggestions: Serve the risotto with a side of fresh salad and a good bottle of white wine to complement the flavors of the dish.

With its unique blend of ingredients and ease of preparation, oven-baked tuna and tomato risotto is an excellent choice for both weeknight dinners and special occasions. The oven-baking method ensures that the risotto is creamy and fully cooked without constant stirring. Serve it hot, garnished with fresh herbs or a sprinkle of parmesan cheese to elevate the dish further.

Nutrition Facts
Serving Size340 grams
Energy
Calories 360kcal18%
Protein
Protein 8g6%
Carbohydrates
Carbohydrates 70g20%
Fiber 4.08g11%
Sugar 9g9%
Fat
Fat 12g14%
Saturated 2.10g7%
Cholesterol 8mg-
Vitamins
Vitamin A 70ug8%
Choline 30mg6%
Vitamin B1 0.49mg41%
Vitamin B2 0.20mg15%
Vitamin B3 4.55mg28%
Vitamin B6 0.35mg21%
Vitamin B9 180ug46%
Vitamin B12 0.00ug0%
Vitamin C 20mg22%
Vitamin E 0.99mg7%
Vitamin K 33ug27%
Minerals
Calcium, Ca 80mg6%
Copper, Cu 0.43mg48%
Iron, Fe 4.89mg44%
Magnesium, Mg 66mg15%
Phosphorus, P 170mg14%
Potassium, K 800mg24%
Selenium, Se 11ug19%
Sodium, Na 610mg41%
Zinc, Zn 1.18mg11%
Water
Water 250g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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