Baked Tuna Risotto

DIRECTIONS

• Preheat the oven to 200°C.
• Heat an ovenproof dish (with a lid) over a medium heat with oil. Add onion, garlic and sea salt and stir for five minutes, or until the onion is soft.
• Add the rice to the dish and stir for another minute.
• Add the stock and the chopped tomatoes and bring to simmering point. Stir in the tuna and zucchinis and season with black pepper.
• Cover the dish, transfer to the oven and bake the risotto for 30 minutes, or until cooked.
• Garnish with parsley and serve with parmesan if desired.