Elegant Tuna Risotto-Style Rice with Peas & Mediterranean Flair
🍽️ First Course:
Elegant Tuna Risotto-Style Rice with Peas & Mediterranean Flair
“Sea Paillettes”
A dish as brilliant as the summer
catwalks.
Fresh, flavorful, and colorful, "Paillettes di
Mare" is a dish that embodies all the qualities of Mediterranean cuisine:
simple, yet incredibly tasty. Perfect for those looking for a quick, elegant,
and affordable meal, this recipe is ideal for a casual lunch or a refined
dinner, while never losing the charm of simplicity.
In its quicker version, we use canned tuna fillets in oil, a
readily available ingredient that makes the dish both practical and quick to
prepare, while still retaining its authentic flavor. However, for those with a
bit more time to spare and a desire for a fresher approach, I’ve also included
a version with fresh tuna. With just a few steps and simple adjustments, this
version is just as easy and equally delicious.
This dish, which blends the delicate taste of tuna with the
freshness of peas, is an invitation to explore the flavors of the Mediterranean
without complicating your time in the kitchen. A perfect balance between
tradition and modernity, ideal for anyone who wants to bring a bit of lightness
and freshness to their plate, every day.
Ingredients (Serves 4):
320 g (11 oz) basmati rice
1 knob of butter
1 glass of dry white wine
1 can of tuna with peas (or tuna and corn / peas and
carrots)
1 medium onion
1 garlic clove (optional)
1 vegetable stock cube (or homemade vegetable broth)
Salt and pepper, to taste
Instructions:
In a saucepan, melt the butter and infuse the garlic (if
using).
Add the thinly sliced onion and sauté until golden.
Remove the garlic, then add the rice and toast it for 2
minutes.
Deglaze with white wine and let it evaporate.
Gradually add the hot broth, stirring continuously.
After 10 minutes, add the contents of the can (tuna and
vegetables).
Continue to cook until the rice is al dente. Season with
salt and pepper.
Let the dish rest for a few minutes, then serve.
💡 Tip: For a
"sparkling" effect, garnish with golden corn or fresh herbs. A touch
of lemon zest adds freshness and color.
“Sea Paillettes” "Encore"
A Delicious Embrace of Freshness
Ingredients (Serves 4):
320 g (11 oz) Carnaroli or Arborio rice
1 knob of butter
1 glass of dry white wine
250 g (8.8 oz) fresh tuna
200 g (7 oz) fresh peas (or frozen if not available)
1 medium onion
1 garlic clove (optional)
1 liter (4 cups) homemade vegetable broth (or water)
Salt and pepper, to taste
Extra virgin olive oil, as needed
Lemon zest and fresh parsley for garnish
Instructions:
Prepare the broth: In a pot, bring water to a boil with
carrots, celery, and onion to make a simple vegetable broth. Let it cook for
about 30 minutes, then strain.
Prepare the tuna: Cut the fresh tuna into cubes, season with
salt, pepper, and a drizzle of extra virgin olive oil. Let it marinate for a
few minutes.
Sauté the vegetables: In a saucepan, melt the butter with a
splash of olive oil. Add the garlic (if used) and the thinly sliced onion.
Sauté gently until golden.
Toast the rice: Add the rice and toast it in the sautéed
vegetables for about 2 minutes, stirring constantly.
Deglaze with wine: Pour in the white wine and let it
evaporate, continuing to stir.
Cook the rice: Start adding the hot broth gradually,
stirring frequently. After about 10 minutes, add the fresh peas and continue
cooking.
Add the tuna: When the rice is nearly cooked (after about
15-18 minutes), add the cubed tuna and stir gently. Continue cooking until the
rice is al dente, and the tuna is cooked but still tender.
Cream the risotto: Turn off the heat and let the risotto
rest for a few minutes. Adjust the salt and pepper, then stir in some butter
and a drizzle of olive oil for a creamy texture.
Serve: Serve the risotto hot, garnished with grated lemon
zest and finely chopped fresh parsley.
💡 Tip: Using fresh
ingredients makes all the difference! Not only will this dish be tastier, but
it will also be richer in nutrients.
Enjoy! 🍽️✨
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