There are a handful of recipes in our book that feel less like recipes and more like memories. This is one of them. Laura's mum would make this on weeknights in winter — one pot, no fuss, all the warmth. It's a risotto built around pantry staples: tinned tuna, tinned tomatoes, kalamata olives, a handful of anchovies melting into the base. Sounds humble. Tastes like something you'd order twice.
The anchovies are the secret. They don't make it taste fishy — but disappear into the onion and olive oil early on to deepen all the flavours. Don't skip them. We always serve it straight from the cast iron pan at the table. Finish with a good handful of pecorino and a squeeze of lemon zest and you're done.
Tuna Risotto with Tomato & Olives
Serves 3–4
- 2 litres fish or vegetable stock (store-bought cubes are fine)
- 2 tablespoons extra-virgin olive oil
- 1 small brown onion, finely chopped
- 2–3 anchovies
- 1 small red chilli, deseeded and finely chopped (optional)
- 250 g arborio rice
- 125 ml white wine
- 400 g can chopped tomatoes
- 425 g can tuna in olive oil, drained
- Handful of pitted kalamata olives
- 5 g salted butter
- 50 g grated pecorino, plus extra to serve
- ½ bunch flat-leaf parsley leaves, chopped
- Zest of 1 lemon
- Salt flakes and freshly ground black pepper
Want to make it a little more luxe? Swap the tinned tuna for fresh sashimi-grade yellowfin tuna — pan sear gently and flake through in the last five minutes off the heat for something really special.
How to make it
Get your stock simmering on the lowest heat — you want it warm and ready to go. In a large non-stick saucepan over medium heat, warm the olive oil and cook down the onion, anchovies and chilli (if using). Let them go until the onion is soft and the anchovies have completely disappeared into the oil — this is where the flavour starts.
Add the arborio and stir for 2–3 minutes until it's lightly toasted. Pour in the wine and let the alcohol cook off, then add the chopped tomatoes. Once that moisture is absorbed, start adding the warm stock one ladle at a time, stirring and letting each addition absorb before adding the next. Keep going for around 15–20 minutes — you're looking for a risotto that's nutty and almost-done, not mushy.
Stir in the tuna and olives, add one final ladle of stock, then turn off the heat and pop the lid on (slightly ajar) for 5 minutes. Lift the lid, stir through the butter, pecorino, parsley and lemon zest. Season well. Place the pot straight on the table and serve into bowls.
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