Ingredients for Tuna Fish And Peanut Risotto
- Long Grain Rice
- Solid White Tuna Packed In Water
- 2 tablespoons olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1 teaspoon curry powder
- Salted Peanuts
- 1/2 cup apple juice
- 1/4 teaspoon salt
- Fresh Ground Pepper
- Apple
- 1 tablespoon lemon juice
- 1 teaspoon sugar
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How to Make Tuna Fish And Peanut Risotto
- Cook 1 cup of Arborio rice in 2 cups of boiling salted water for 10 minutes. Drain thoroughly and set aside.
- Heat 2 tablespoons of olive oil in a large frying pan over medium heat. Sauté 1/2 cup chopped onion and 1/2 cup chopped green bell pepper with 1 teaspoon curry powder for 5 minutes, until softened.
- Add 1/2 cup unsalted roasted peanuts, 1/2 cup apple juice, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1/2 cup diced apple (such as Granny Smith), 1 tablespoon lemon juice, and 1 teaspoon sugar. Bring to a simmer.
- Stir in the cooked rice and 1 (5 ounce) can of tuna, drained. Simmer uncovered for 10 minutes, stirring frequently, until the rice is creamy and the liquid is absorbed. Adjust seasoning to taste.
- Serve immediately and garnish with extra peanuts or a lemon wedge (optional).
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
83g
Fat
22g
Carbs
18g
