Everyday Meals

Lemon Tuna Risotto


A delicious risotto with tuna lightly flavoured with fragrant lemon zest

Prep time:5 mins

Cook time:25 mins

Serves: 4


  • 425g can John West Tuna - Olive Oil Blend, drained reserving 2 tablespoons of oil
  • 2 cloves garlic, peeled and crushed
  • 1½ cups Arborio rice
  • 4 cups boiling water
  • 8 baby roma tomatoes, quartered
  • ¼ cup shredded fresh basil leaves
  • 50g feta cheese
  • 1 cup baby spinach leaves
  • Grated rind of 1 lemon


Step 1

Heat 2 tablespoon of reserved tuna oil in a large saucepan. Add garlic and rice and cook for 1 minute. Pour in boiling water; simmer for 15-20 minutes or until rice is tender and liquid absorbed, stirring occasionally.

Step 2

Gently stir though drained John West Tuna, tomatoes and basil, season to taste. Remove from heat stand covered for 2-3 minutes.

Step 3

Spoon rice mixture into serving bowls, crumble feta over the rice, top with spinach leaves and sprinkle with lemon rind.

Tasty Tip!

Cherry or grape tomatoes can be used if roma tomatoes are unavailable.

Lemon Tuna Risotto
Average user rating:
  • 3

Featured in this recipe

  • Tuna Olive Oil Blend 425g

    Tuna Olive Oil Blend 425g

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