Baked Tuna and Zucchini Risotto Recipe

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Baked Tuna and Zucchini Risotto
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  1. Pre-heat the oven to 200 C or about 375 F.
  2. Heat the olive oil in a large pan over a medium heat.
  3. Lightly fry the onion for about 5 minutes until translucent.
  4. Add the rice and stir for another minute.
  5. Add the stock to the rice with the tomatoes.
  6. Bring to a simmering point and then stir in the tuna and zucchini.
  7. Season with black pepper and salt and then put in an ovenproof dish and bake for 30 minutes or until the rice is cooked.
  8. Scatter shredded basil leaves over the top and the freshly grated parmesan just before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 383.93 Kcal (1607 kJ)
Calories from fat 112.64 Kcal
% Daily Value*
Total Fat 12.52g 19%
Cholesterol 14.04mg 5%
Sodium 353.67mg 15%
Potassium 941.38mg 20%
Total Carbs 48.87g 16%
Sugars 6.13g 25%
Dietary Fiber 3.26g 13%
Protein 16.09g 32%
Vitamin C 56.4mg 94%
Iron 1.4mg 8%
Calcium 185.3mg 19%
Amount Per 100 g
Calories 93.01 Kcal (389 kJ)
Calories from fat 27.29 Kcal
% Daily Value*
Total Fat 3.03g 19%
Cholesterol 3.4mg 5%
Sodium 85.68mg 15%
Potassium 228.05mg 20%
Total Carbs 11.84g 16%
Sugars 1.48g 25%
Dietary Fiber 0.79g 13%
Protein 3.9g 32%
Vitamin C 13.7mg 94%
Iron 0.3mg 8%
Calcium 44.9mg 19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.1
  • 10

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

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