EASY TUNA PASTA BAKE
Steps:
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and toss pasta with 1 tablespoon olive oil.
- Preheat the oven to 350 degrees F (175 degrees C). Grease an ovenproof baking dish.
- While penne is cooking, melt butter in a large saucepan over medium heat. Add onion and cook, stirring often, until soft and translucent, about 5 minutes. Add tuna and cook for 2 minutes. Pour heavy cream over tuna and season with salt, pepper, and nutmeg. Add penne and toss well. Transfer to the prepared baking dish and cover with Parmesan cheese.
- Bake in the preheated oven until the top is golden brown, 15 to 20 minutes.
Nutrition Facts : Calories 857.2 calories, Carbohydrate 79.9 g, Cholesterol 139.5 mg, Fat 38.7 g, Fiber 4 g, Protein 48.9 g, SaturatedFat 21.2 g, Sodium 517.8 mg, Sugar 5 g
TUNA RISOTTO FROM THE PANTRY
It's amazing how close you can get to the flavor of a Venetian seafood risotto using ingredients in your pantry.
Provided by Martha Rose Shulman
Time 1h
Yield 6 servings
Number Of Ingredients 13
Steps:
- Drain the tuna over a bowl. Stir the tuna water into the chicken or vegetable stock. Taste and add more salt as needed for a well-seasoned stock. Break up the tuna in a bowl, and add to it 1 of the garlic cloves, 1 tablespoon of the olive oil, and the parsley. Set aside.
- Bring the stock to a simmer in a saucepan and turn the heat to low.
- Heat the remaining tablespoon of oil over medium heat in a large nonstick frying pan or wide saucepan and add the onion. Cook, stirring, until tender, about 5 minutes, and add the remaining garlic. Cook, stirring, for about a minute, until the garlic is fragrant, and stir in the anchovies and tomatoes. Cook, stirring, until the tomatoes have cooked down and the mixture is fragrant, 5 to 10 minutes. Season to taste with salt and pepper.
- Add the rice and cook, stirring, until the grains of rice are separate and well coated with the tomato mixture, 2 to 3 minutes.
- Stir in the wine and cook over medium heat, stirring constantly. The wine should bubble, but not too quickly. You want some of the flavor to cook into the rice before it evaporates. When the wine has just about evaporated, rub the saffron between your fingertips and stir in, along with a ladleful or two of the simmering stock, enough to just cover the rice. The stock should bubble slowly. Cook, stirring often and vigorously, until it is just about absorbed. Add another ladleful of the stock and continue to cook in this fashion, not too fast and not too slowly, adding more stock when the rice is almost dry, for 20 to 25 minutes. Taste a bit of the rice. It should taste chewy but not hard in the middle. Definitely not soft like steamed rice. If it is still hard in the middle, you need to keep adding stock and cook for another 5 minutes or so. Taste and adjust salt.
- When the rice is cooked al dente, stir in the tuna mixture and peas and add another ladleful or two of stock and several twists of the peppermill. Stir for a couple of minutes, taste and adjust seasonings. The mixture should be creamy. Add a little more stock if it is not. Spoon onto plates or wide soup bowls and serve.
Nutrition Facts : @context http, Calories 463, UnsaturatedFat 9 grams, Carbohydrate 58 grams, Fat 12 grams, Fiber 4 grams, Protein 25 grams, SaturatedFat 2 grams, Sodium 1181 milligrams, Sugar 8 grams
OVEN-BAKED RISOTTO
Cook this simple storecupboard risotto in the oven while you get on with something else - the result is still wonderfully creamy
Provided by Good Food team
Categories Lunch, Main course, Supper
Time 35m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/fan 180C/gas 6. Fry the bacon pieces in an ovenproof pan or casserole dish for 3-5 mins until golden and crisp. Stir in the onion and butter and cook for 3-4 mins until soft. Tip in the rice and mix well until coated. Pour over the wine if using and cook for 2 mins until absorbed.
- Add the cherry tomatoes and the hot stock, then give the rice a quick stir. Cover with a tightly fitting lid and bake for 18 mins until just cooked. Stir through most of the parmesan and serve sprinkled with the remainder.
Nutrition Facts : Calories 517 calories, Fat 20 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 63 grams carbohydrates, Fiber 2 grams fiber, Protein 22 grams protein, Sodium 3.38 milligram of sodium
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.
BAKED TUNA RISOTTO
Easy oven-cooked risotto that serves 4
Provided by alirich8
Time 40m
Yield Serves 4
Number Of Ingredients 11
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.
BAKED TUNA RISOTTO
Make and share this Baked Tuna Risotto recipe from Food.com.
Provided by Ninna
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
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.
TUNA RISOTTO
Make and share this Tuna Risotto recipe from Food.com.
Provided by HVLS1842
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat olive oil and fry off onions, garlic and sea salt and stir for 5 minutes, or until onion is soft.
- Add rice and stir for 1 minute.
- Add stock and tomatoes bring to simmering point.
- Stir in Tuna.
- Cover and cook for 30 minutes or until rice is cooked.
- 5 minutes before serving, stir in peas.
Nutrition Facts : Calories 292.7, Fat 3, SaturatedFat 0.8, Cholesterol 22.3, Sodium 327.7, Carbohydrate 47.2, Fiber 3.3, Sugar 5.8, Protein 17.9
BAKED TUNA AND ZUCCHINI RISOTTO
Being able to bake risotto is a dream come true, since who has time anymore to stand over the stove and constantly stir it? Not me, at least not most days.
Provided by Sackville
Categories Tuna
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
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.
CREAMY TUNA RISOTTO
Make and share this Creamy Tuna Risotto recipe from Food.com.
Provided by parisucks
Categories Tuna
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Par boil rice in chicken broth for 5 minutes or until slightly softened.
- Drain and set aside BOTH rice AND broth.
- Brown garlic, pepper, celery and onion over medium heat.
- Mix in rice and rosemary, and ladle broth over top until rice is covered. Lower to medium-low heat. Cover and cook for 10-15 minutes.
- While rice is cooking, cube the tuna steak (about 1/2 inch cubes), season with black pepper and pan sear on high heat for 30 seconds on each side. Lay on top of rice and let cook at least five minutes.
- Heat broiler to 350°F.
- When rice is soft and broth fully reduced, mix in cream. Let cook two minutes and then set aside to steam for five minutes.
- Cut thin slices of mozzarella.
- Dish risotto into oven safe plates (ceramic pie plates work wonderfully) and cover with mozzarella slices and toss under broiler for 2-5 minutes, until cheese is melted and begins browning.
- Serve immediately.
Nutrition Facts : Calories 1782.5, Fat 103.4, SaturatedFat 59, Cholesterol 395, Sodium 1390.4, Carbohydrate 118.2, Fiber 6.8, Sugar 11, Protein 93.2
More about "baked tuna risotto recipes"
AN EASY TUNA RISOTTO RECIPE - THE SPRUCE EATS
From thespruceeats.com
3.5/5 (13)Total Time 40 minsCategory Entree, DinnerCalories 281 per serving
BAKED RISOTTO RECIPE | GOOD FOOD
From goodfood.com.au
OVEN-BAKED TUNA RISOTTO | AUSTRALIAN WOMEN'S WEEKLY …
From womensweeklyfood.com.au
TUNA RISOTTO - THE NEW YORK TIMES - NYTIMES.COM
From nytimes.com
TUNA RISOTTO | GENOVA SEAFOOD
From genovaseafood.com
OVEN-BAKED TUNA AND PEA RISOTTO - HEALTHY FOOD GUIDE
From healthyfood.com
BAKED TUNA RISOTTO - REAL RECIPES FROM MUMS
From mouthsofmums.com.au
OVEN-BAKED TUNA RISOTTO | FOOD TO LOVE
From foodtolove.co.nz
Cuisine Modern AustralianCategory Midweek DinnerServings 4Total Time 1 hr 15 mins
- Meanwhile, melt butter with oil in a large saucepan over medium heat; cook onion and garlic, stirring, for 3 minutes or until onion softens. Add rice; stir to coat in onion mixture. Stir in hot stock and tuna.
- Place risotto mixture in a large 2.5 litre (10-cup) shallow baking dish; cover with foil. Bake about 15 minutes stirring halfway. Uncover; bake a further 20 minutes. Stir in peas, top with tomato; bake, uncovered, for 15 minutes or until rice is tender. Remove from oven, stir in juice.
TUNA RISOTTO – CLOVER LEAF
From cloverleaf.ca
BAKED TUNA AND ZUCCHINI RISOTTO RECIPE WITH INGREDIENTS FOR SLIME …
From dinnerideaschicken.com
BAKED TUNA RISOTTO | RECIPE | RECIPES, COMFORT FOOD, MEALS
From pinterest.com.au
EASY BARLEY & TOMATO RISOTTO WITH TUNA | SIMPLE. TASTY. GOOD.
From junedarville.com
RISOTTO WITH TUNA :: QUICK AND SIMPLE RECIPES
From rosacooking.com
OVEN-BAKED TUNA RISOTTO - 9KITCHEN - NINE.COM.AU
From kitchen.nine.com.au
BAKED TUNA ROSTI RECIPE | WOOLWORTHS
From woolworths.com.au
TUNA RISOTTO – VEGETA
From vegeta.ca
TUNA RISOTTO | CLUB DES MILLIONNAIRES
From millionairefish.com
TUNA & VEGETABLE RISOTTO | GENOVA SEAFOOD
From genovaseafood.com
WORLD BEST FISH COOKING RECIPES : BAKED TUNA RISOTTO
From worldbestfishrecipes.blogspot.com
TUNA RISOTTO RECIPE | EAT SMARTER USA
From eatsmarter.com
OVEN-BAKED TUNA AND PEA RISOTTO - HEALTHY FOOD GUIDE
From resource.healthyfood.com
OVEN-BAKED SWEET POTATO AND TUNA RISOTTO RECIPE - MASTERCOOK
From mastercook.com
BAKED RISOTTO WITH TUNA RECIPE | KITCHEN INFINITY RECIPES
From kitcheninfinity.com
TUNA RISOTTO – THE FOODIE GAZETTE
From foodiegazette.com
TUNA RISOTTO, QUICK AND EASY ONE DISH DINNER.
From thymeforcookingkitchen.com
EASY BAKED RISOTTO RECIPE - THE SPRUCE EATS
From thespruceeats.com
TUNA RISOTTO WITH BAKED CHORIZO - ALLMEXRECIPES
From allmexrecipes.com
RECIPES TUNA: TUNA RISOTTO | SPECIAL FOOD RECIPES
From specialfoodrecipes.wordpress.com
BAKED RISOTTO WITH TUNA RECIPE
From crecipe.com
BAKED TUNA RISOTTO RECIPE | MUMSNET
From mumsnet.com
TUNA RISOTTO - STUDENT RECIPES
From studentrecipes.com
TUNA RISOTTO | OCEAN'S
From oceans.ca
VEGETABLE RISOTTO WITH CORIANDER AND PEPPER CRUSTED TUNA
From eatsmarter.com
BAKED TUNA RISOTTO RECIPE - TEXTCOOK
From textcook.com
COMFORTING SUPPER: TUNA RISOTTO RECIPE WITH PEAS + FRESH LEMON
From plumdeluxe.com
You'll also love