1 cup of Arborio rice (200g), preferably
2 tablespoons of tomato extract
1/2 cup of white wine (120ml)
2 tablespoons of olive oil
1/4 cup of butter (50g)
1 small onion (50g), finely chopped
1 large garlic clove, minced
1/2 teaspoon of ground red pepper or finger chilies, crushed
1 small tomato (100g), peeled and seeded, finely chopped
1 tablespoon of salt or to taste
3 cups of water (720ml)
2 cans of tuna in oil, drained (260g)
1 cup of Arborio rice (200g), preferably
2 tablespoons of tomato extract
1/2 cup of white wine (120ml)
2 tablespoons of olive oil
1/4 cup of butter (50g)
1 small onion (50g), finely chopped
1 large garlic clove, minced
1/2 teaspoon of ground red pepper or finger chilies, crushed
1 small tomato (100g), peeled and seeded, finely chopped
1 tablespoon of salt or to taste
3 cups of water (720ml)
2 cans of tuna in oil, drained (260g)
Place the rice in a bowl, cover with warm water, let it sit for 15 minutes, then drain and reserve
In a small saucepan, combine the tomato extract and white wine. Reserve
In a medium skillet, heat the olive oil and butter over medium heat
Add the onion and cook until lightly golden (about 1 minute)
Add the garlic, red pepper, and reserved wine-tomato mixture
Stir and cook for 2 minutes
Add the rice and tomato, season with salt
Gradually add the water, stirring occasionally, until the rice is tender but still firm
If necessary, add more water
Add the tuna, stir and cook for an additional 2 minutes
Check the seasoning and adjust as needed
The stew should be creamy in the end
Serve immediately
509 calories per serving
