Oven-baked tuna and tomato risotto

Oven-baked tuna and tomato risotto features a rich blend of tuna, cherry, and sun-dried tomatoes combined with creamy arborio rice. This hands-off method results in a flavorful dish baked to perfection.

01 Dec 2025
Cook time 0 min
Prep time 10 min

Ingredients:

2 tbsp olive oil
1 leek
2 garlic cloves
1 cup white rice
3 cups chicken gravy
1/3 cup sun-dried tomatoes
1.50 cups cherry tomatoes

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.

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!

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.

Oven-baked tuna and tomato risotto FAQ:

How long should I bake the tuna and tomato risotto?

Bake the risotto in a preheated oven at 180°C (350°F) for about 25-30 minutes, or until the rice is tender and most of the liquid is absorbed.

Can I substitute the white rice with another type of rice?

While white rice is recommended for this recipe, you can use Arborio rice for a creamier texture. However, cooking times may vary slightly, so monitor it closely.

How should I store leftovers of the risotto?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly in the microwave or on the stovetop before serving.

Is it possible to make this risotto without tuna?

Yes, you can omit the tuna or substitute it with another protein, such as cooked chicken or chickpeas, depending on your dietary preferences.

What can I do if my risotto turns out too dry?

If your risotto is too dry after baking, you can stir in a little extra chicken gravy or broth to reach the desired creamy consistency.

Cooking 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.

Nutrition Facts

4 Servings
Calories 360kcal
Protein 8g
Carbohydrates 70g
Fiber 4.08g
Sugar 9g
Fat 12g

Oven-baked tuna and tomato risotto