|Risotto||1 Cup (16 tbs)|
|Rice grain||1 1⁄2 Cup (24 tbs)|
|Chicken stock/Bouillon cubes and water||2 Pint|
|Bermuda onion||1⁄2 , finely chopped|
|Tomato puree||2 Tablespoon|
|Wine vinegar||3 Tablespoon|
|Lemon juice||2 Tablespoon|
|Canned tuna||8 Ounce, flaked|
|Grated cheese||1 Tablespoon, grated|
Heat oil in pan.
Add onion; saute until transparent.
Add rice; stir over low heat until just golden.
Remove from heat; add hot stock.
Stir; return to heat.
Cover; cook until rice is tender.
Heat oil and butter in pan.
Add onion; cook until soft and golden.
Add tomato puree, vinegar, lemon juice, tuna, and a little oil from fish.
Mix well; heat through.
Adjust seasoning to taste.
Stir into risotto just before serving.
Add a little grated cheese.