Ingredients

Start to finish about 30 minutes

1 large ripe tomato
1 large garlic clove
6-ounce can solid light tuna in olive oil
2 tablespoons extra-virgin olive oil
1 cup Italian arborio rice
2 cups bottled clam juice

Directions

Cut tomato in half and squeeze out and discard seeds. Cut into 1/2-inch dice. Chop garlic. Drain tuna, reserving oil. Flake tuna with a fork and set aside. Heat oil from tuna with extra-virgin olive oil in a 3- to 3 1/2-quart saucepan over medium heat. Add garlic and cook until fragrant, stirring frequently, about 1 minute.

Add rice and cook, stirring frequently, until it starts to look white, 2 to 3 minutes. Increase heat to high and gradually stir in clam juice and 1 1/2 cups water. Bring to a simmer, stirring occasionally so rice doesn't stick to bottom of pot. Reduce heat to low and cover.

Cook until barely al dente, about 11 minutes. Stir in tuna and tomato and cook, uncovered, stirring frequently, until they heat through, 1 to 2 minutes. Serve hot with grinds of pepper over top.

Makes 4 to 5 servings as a first course.

Variation: White wine is often used in risottos for some of the liquid. If you like, substitute 1/2 cup dry white wine for 1/2 cup broth.