Baked Tuna And Zucchini Risotto Recipes

BAKED TUNA RISOTTO

Steps:

• Add olive oil, chopped onions, red pepper and garlic to an oven-proof pan and fry gently for 5 minutes to soften, stirring often.
• Add the rice and fry gently for 1 minute, then stir in the stock and tinned tomatoes.
• Stir in the tuna and season with salt and black pepper. Cover the pan.
• Put in a preheated oven at 200 degrees C, 180 degrees fan, gas mark 6, for 20 minutes. Stir and add a little more liquid if necessary and cook for a further 10 minutes. Serve with the rocket and spinach if required.

TUNA-STUFFED ZUCCHINI

Steps:

• Fill a large pot with salted water, place the zucchini into the pot, and boil over medium heat for about 5 minutes to soften. Remove the zucchini, slice in half lengthwise, and allow to cool.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Scoop out the flesh from the zucchini halves, leaving a 1/2-inch shell. Set aside the scooped out flesh in a bowl.
• Place the zucchini flesh into a bowl and mash well. Mix in the tuna, onion, tomato, bread crumbs, egg, salt, and black pepper. Lightly stuff the zucchini shells with the tuna mixture. Drizzle about 1/2 teaspoon of olive oil over each stuffed zucchini half.
• Bake in the preheated oven until the tops are slightly browned, 20 to 25 minutes.

ZUCCHINI RISOTTO

Steps:

• Bring vegetable or chicken stock to a boil in a medium stock pot, then reduce heat to a low simmer.
• Melt butter in a large, heavy bottomed stock pot over medium heat. Stir in onions and cook for 2 minutes, or until softened. Add the rice and cook for another 2 minutes, stirring constantly, until lightly toasted. Gradually ladle in simmering vegetable stock, stirring continuously. Risotto will become "creamy" and slightly sticky, yet still firm in the center, or al dente.
• When almost finished, stir in the zucchini, sun-dried tomatoes, and thyme, adding stock as needed and stirring continuously. Stir in basil and 3 tablespoons cheese just before serving. Divide risotto among 6 bowls, sprinkle with remaining cheese, and season with pepper to taste.

BAKED RISOTTO WITH TUNA

Steps:

• Preheat an oven to 400 degrees F. Place a large (about 12-cup) ovenproof dish over medium heat, about 1 minute. Add in the olive oil, the onion, garlic and sea salt. Saute until the onion is soft and translucent, about 5 minutes. Add the rice to the dish and stir for another minute or until the rice is lightly coated in oil and light gold in color.
• Add the stock and the tomatoes to the dish. Bring the mixture to a simmer. Stir in the tuna, zucchini, and season with the black pepper, to taste. Cover the dish, with a lid or aluminum foil, and bake until the rice is tender and cooked through, about 30 minutes. Scatter the parsley over the top of the risotto and sprinkle with grated Parmesan cheese, if desired, before serving.

TUNA ZUCCHINI CAKES

Steps:

• In a large saucepan, heat butter over medium-high heat. Add onion; cook and stir until tender. Remove from heat., Add tuna, 1/2 cup bread crumbs, zucchini, eggs, parsley, lemon juice, salt and pepper to onion mixture; mix lightly but thoroughly. Shape into six 1/2-in.-thick patties; coat with remaining bread crumbs. , In a large skillet, heat oil over medium heat. Add patties; cook 3 minutes on each side or until golden brown and heated through.

BAKED TUNA RISOTTO

Steps:

• Preheat the oven to 200°C.
• Heat an ovenproof dish (with a lid) over a medium heat with oil. Add onion, garlic and sea salt and stir for five minutes, or until the onion is soft.
• Add the rice to the dish and stir for another minute.
• Add the stock and the chopped tomatoes and bring to simmering point. Stir in the tuna and zucchinis and season with black pepper.
• Cover the dish, transfer to the oven and bake the risotto for 30 minutes, or until cooked.
• Garnish with parsley and serve with parmesan if desired.

BAKED TUNA AND ZUCCHINI RISOTTO

Steps:

• Pre-heat the oven to 200 C or about 375 F.
• Heat the olive oil in a large pan over a medium heat.
• Lightly fry the onion for about 5 minutes until translucent.
• Add the rice and stir for another minute.
• Add the stock to the rice with the tomatoes.
• Bring to a simmering point and then stir in the tuna and zucchini.
• Season with black pepper and salt and then put in an ovenproof dish and bake for 30 minutes or until the rice is cooked.
• Scatter shredded basil leaves over the top and the freshly grated parmesan just before serving.