Brown rice, capers, chopped olives, mixed vegetables and fresh lemon juice all come together to create this easy, healthy meal perfect to pack for lunch or a picnic! Top with moist tuna chops, and enjoy it like never before. By chef San Gimignano.

Ingredients Of Risotto-E-Tonno

300 gm arborio rice

1-litre vegetable stock

50 gm unsalted butter

50 gm finely chopped onions

10 gm chopped garlic

50 ml white wine

Salt to taste

Black pepper to taste

75 gm parmesan cheese

100 gm fresh ahi tuna slab

How to Make Risotto-e-Tonno

-In a medium saucepan, melt 2 tablespoons of the butter over medium heat. Add the onion and garlic and cook for about 5 minutes, stirring with a wooden spoon, until the onion is transparent, for about 5 minutes.Add the rice and cook, stirring, until it is well coated with the butter and starts to turn translucent, for 2 minutes.

-Add the wine and simmer gently until all the liquid is absorbed, for 3 to 5 minutes. Ladle 1/2 cup of the warm stock into the rice mixture and simmer, stirring occasionally, until the broth is absorbed.

-Repeat, adding 1/2 cup of broth at a time, until the rice is cooked through but still firm. Add the remaining butter and the salt, pepper, and parmesan. Stir to incorporate. Adjust seasoning with more salt to taste.Now sprinkle salt on the tuna and just sear on a hot non-stick pan to give it colour on both the sides.Slice the tuna and arrange on top of the cooked risotto.Serve immediately, garnishing with additional parmesan.

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