There have been moments, whilst visiting the US, when I have had the impression that canned tuna is no longer acceptable on American tables.
I've had Salade Niçoise made with pan-seared, fresh tuna, which, although very nice, is not a proper Salade Niçoise.
I've had tuna salads made with grilled fresh tuna, which, in my opinion, is simply too dry to make a good tuna salad.
Fresh tuna is wonderful; but so is canned.
They each have their place.
Do buy good quality canned tuna, though....
This is a great risotto to make, from the pantry, on a busy night. No seperate condimenti
2/3 cup Arborio rice (or other rice specifically for risotto - Carnaroli or Vialone Nano) 112gr, 4oz
1/2 cup dry, white wine 120gr, 4.2oz
2 1/4 cups chicken stock 500gr, 17.6oz
1 bay (laurel) leaf
1 onion 110gr, 3.9oz
1 carrot 60gr, 2.2oz
1 rib celery 50gr, 1.8oz
1 clove garlic 3gr, .1oz
1 tbs butter 14gr, .5oz
1 tbs olive oil 13.5gr, .47oz
9oz tuna 255gr, 9oz
2 tbs capers 17gr, .6oz
1/2 cup Parmesan cheese - freshly grated 50gr, 1.7oz
Heat chicken stock with bay leaf and keep hot over low heat. Finely chop onion, garlic, carrot and celery. In medium sauce pan heat butter and oil over medium-high heat. Add vegetables and sauté until tender. Add rice and sauté, stirring, for 1 - 2 minutes until rice has white center. Add white wine and stir. When wine is almost absorbed add a 1/3 cup of stock, the tuna and stir. (No need to stir constantly but do stir from time to time.) When stock is almost absorbed add another 1/3 cup and continue adding 1/3 cup at a time and stirring.
Before the last 1/3 cup taste a few kernels of rice. They should be just 'al dente' - slightly resistant to the tooth but fully cooked. If more stock is needed add it 2 tbs at a time and waiting until almost completely absorbed. At this point risotto will be thick but not stiff - there will still be visible liquid and it will not hold it's shape on a plate.
Add the Parmesan and the capers, stir well, pour into a bowl or risotto platter and serve immediately. It will continue to absorb liquid and the leftovers (if any) will be quite stiff. The risottos that we have eaten in northern Italy have all been served in soup plates (flattish bowls) and eaten with a spoon - not a fork.
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Entire Recipe / per serving
Calories:
1338 / 669
Total Carbohydrates: 116 / 58
Dietary Fiber: 9.5 / 4.75
Total Fat: 43.5 / 21.75
Saturated
Fat: 18.5 / 9.75
Cholesterol: 166 / 83
Protein:
99 / 49.5
Calcium: 700 / 350
Sodium:
3104 / 1552
Glycemic Index: medium
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
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In honor of spring, toss in a few cut spears of asparagus....
For more recipes check out my internet cook book: Easy Gourmet Dinners
