Baked Tuna And Zucchini Risotto Recipes

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BAKED TUNA RISOTTO



Baked Tuna Risotto image

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

1 1/2 tablespoons olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
1 teaspoon sea salt
180 g arborio rice
375 ml chicken stock
400 g roma tomatoes, chopped
1 (185 g) tuna, in spring water
3 zucchini, finely sliced
fresh ground black pepper
2 tablespoons Italian parsley, finely chopped fresh
parmesan cheese (optional)

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 RISOTTO WITH TUNA



Baked Risotto with Tuna image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
1 onion, finely chopped
1 clove garlic, finely chopped, optional
1 teaspoon sea salt
1 cup arborio rice
1 1/2 cups chicken stock or water
1 (14-ounce) can crushed Roma or Plum tomatoes
1 (6.4-ounce) can packed tuna in spring water, drained (recommended: Sirena)
3 zucchinis, thinly sliced
Freshly cracked black pepper
2 tablespoons finely chopped fresh flat-leaf parsley
Parmesan, for garnish, optional

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



Baked Tuna Risotto image

Easy oven-cooked risotto that serves 4

Provided by alirich8

Time 40m

Yield Serves 4

Number Of Ingredients 11

2 tablespoons olive oil
1 brown onion
1 red pepper
1 clove of garlic
1 red onion
600ml chicken stock
300g arborio rice
400g tin chopped tomatoes
Approx. 200g drained tinned tuna (2 tins)
A couple of handfuls of rocket and/or spinach (optional)
Salt and black pepper to taste

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.

ZUCCHINI RISOTTO



Zucchini Risotto image

This creamy main dish gets a splash of color with the addition of zucchini, sun-dried tomatoes, and basil. With much less butter than in a typical risotto recipe and no wine, there's no running around for ingredients you don't have on hand! The result is a lovely, light flavor in a very filling meal.

Provided by LitleLisa1

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 45m

Yield 6

Number Of Ingredients 10

7 cups vegetable or chicken stock
1 tablespoon butter
1 medium onion, chopped
2 cups Arborio rice, uncooked
½ medium zucchini, thinly sliced with a vegetable peeler
10 sun-dried tomatoes, softened and chopped
1 teaspoon dried thyme, crushed
6 tablespoons freshly grated Parmesan (or mozzarella) cheese
1 tablespoon chopped fresh basil leaves, or to taste
freshly ground black pepper to taste

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.

Nutrition Facts : Calories 363.5 calories, Carbohydrate 71.2 g, Cholesterol 9.5 mg, Fat 4.1 g, Fiber 3.1 g, Protein 9.1 g, SaturatedFat 2.1 g, Sodium 699.2 mg, Sugar 5.9 g

TUNA ZUCCHINI CAKES



Tuna Zucchini Cakes image

Here's a great combination of seafood and garden vegetables. Friends tell me that they like that it's so colorful and pretty, not to mention so wonderful to eat! -Billie Blanton, Kingsport, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 3 servings.

Number Of Ingredients 11

1 tablespoon butter
1/2 cup finely chopped onion
1 pouch (6.4 ounces) light tuna in water
1 cup seasoned bread crumbs, divided
1 cup shredded zucchini
2 large eggs, lightly beaten
1/3 cup minced fresh parsley
1 teaspoon lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons canola oil

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.

Nutrition Facts : Calories 400 calories, Fat 19g fat (5g saturated fat), Cholesterol 170mg cholesterol, Sodium 1261mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 3g fiber), Protein 26g protein.

CHEESY TUNA AND ZUCCHINI NOODLE CASSEROLE



Cheesy Tuna and Zucchini Noodle Casserole image

A keto-style mock macaroni and cheese turned into a meal. Substituting zucchini (zoodles) for noodles and adding tuna turns this traditional casserole into a low-carb, super delicious experience! No matter the choice of protein this is simple and delicious!

Provided by Clara Taliaferro

Time 3h15m

Yield 8

Number Of Ingredients 11

2 medium zucchini, spiralized
cooking spray
2 tablespoons salted butter
½ cup chopped onion
1 clove garlic, crushed
8 ounces cream cheese, softened
3 (5 ounce) cans tuna, drained
1 (12 ounce) package frozen peas
1 ½ cups shredded sharp Cheddar cheese
salt and ground black pepper to taste
1 tablespoon sliced almonds, or to taste

Steps:

  • Place spiralized zucchini (zoodles) into a pot and cover with well salted water; bring to a boil. Boil for 3 to 4 minutes, then empty into a colander to drain. Let drain for 2 to 3 hours, occasionally pressing out as much moisture as you can.
  • Preheat the oven to 375 degrees F (190 degrees C). Lightly spray a 9x13-inch glass casserole with cooking spray and add drained zoodles.
  • Bake zoodles in the preheated oven for 10 minutes.
  • Meanwhile, melt butter in a skillet over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Add garlic and cook until softened, about 1 minute. Add cream cheese and cook until softened, about 2 minutes.
  • Remove zoodles from the oven and pour off any liquid. Add the skillet mixture to the zoodles, along with tuna, peas, Cheddar cheese, salt, and pepper. Stir until well combined. Sprinkle almonds on top.
  • Bake until cheese is melted and bubbly, about 30 minutes.

Nutrition Facts : Calories 314.2 calories, Carbohydrate 9.7 g, Cholesterol 75.2 mg, Fat 20.8 g, Fiber 2.6 g, Protein 22.6 g, SaturatedFat 12.7 g, Sodium 312.6 mg, Sugar 3.8 g

BAKED TUNA AND ZUCCHINI RISOTTO



Baked Tuna and Zucchini Risotto image

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

2 tablespoons extra virgin olive oil
1 onion, finely chopped
200 g arborio rice
375 ml chicken stock
400 g chopped tomatoes
2 (185 g) cans tuna
2 cups finely sliced zucchini
1/2 cup finely grated parmesan cheese
12 fresh basil leaves

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.

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