• Tuna Meatballs:
  • 2 x 160g cans of tuna,
  • drained
  • 50g pine nuts
  • Freshly grated zest 1 lemon
  • 1 tsp dried oregano
  • small handful parsley,
  • chopped
  • 50g fresh breadcrumb
  • 25g parmesan, grated
  • 1 egg, beaten
  • 1 jar arrabbiata sauce
  • 250g linguine, cooked
  • Green Tuna Risotto Pie:
  • 1 tbsp olive oil
  • 1 onion, diced
  • 2 garlic cloves, crushed
  • 170g basmati rice
  • 320ml chicken stock
  • 100g spinach, roughly
  • chopped
  • 50g basil, roughly
  • chopped
  • 25g chives, roughly
  • chopped
  • 425g canned tuna in oil,
  • flaked
  • 75g sun dried tomatoes,
  • roughy chopped
  • 50g black olives, pitted
  • and roughy chopped
  • 25g capers
  • 250g bocconcini, torn
  • 50g parmesan cheese,
  • grated
  • 2 eggs
  • Salt and pepper
  • Tuna Sushi Stacks:
  • 200g cooked sushi rice
  • 2 tbsp mirin
  • 1 mango, chopped into
  • small dice
  • 1/2 of a cucumber,
  • chopped into small dice
  • 1/4 of a red onion,
  • chopped into small dice
  • 1 large avocado, thinly
  • sliced
  • 1 lemon, juice and zest
  • 1 can tuna
  • 50g mayonnaise
  • 1 1/2 tsp Sriracha
  • 6 tsp low sodium soy
  • sauce, to serve
  • sesame seeds, toasted,
  • Lime wedges, to serve


  1. Risotto Pie: Heat olive oil in a medium saucepan on a medium heat. Fry onion until transparent, add salt (to taste) then add the rice and fry for 1-2 minutes. Blitz the spinach, basil, chives and garlic with the chicken stock in a food blender until smooth. Add mixture to
  2. frying pan, stir to combine and bring to the boil.
  3. Lower heat and simmer till stock is absorbed and riceis cooked. Remove from heat and set aside to cool.In a large bowl combine rice mixture, tuna, tomatoes, olives, capers, 200g bocconcini, parmesan, eggs and salt and pepper (to taste) and stir to combine.
  4. Line a 20cm springform pan with butter and fill with the mixture. Top with the remaining bocconcini and place in the oven for 25 minutes or until the top is golden.
  5. Remove from oven, set aside to cool for 10 minutes then remove from pan and serve with a side salad.
  6. Meatballs: Put the tuna into a bowl, then add the pine nuts, lemon zest, parsley, breadcrumbs and egg.
  7. Season and mix together with until combined. Roll the mix into 12 balls. Heat a little oil in a large non-stick frying pan, then fry the tuna balls for 5 mins, turning every minute or so until completely golden. Drain on
  8. kitchen paper.
  9. Add the pasta sauce to the pan, tossing to coat in the sauce. Serve warm with an extra slug of olive oil and
  10. some freshly chopped parsley alongside the cooked pasta.
  11. Sushi: Dice the mango, cucumber, and red onion and toss together with a squeeze of lemon juice. Thoroughly drain the tuna and mix with the mayonnaise, the chives, salt and pepper and another squeeze of lemon plus the zest. Mix the rice with the mirin.
  12. To assemble: Lightly spray a deep crumpet ring with nonstick spray. Press 1/3 of the rice into the bottom of
  13. the ring. Press 1/3 of the tuna mixture on top. Place a few slices of avocado on top and place some of the mango salsa on top of that. Compress.Lightly run a sharp knife around the edge of the measuring cup and then slide onto a plate. Top with
  14. 1-2 teaspoons soy sauce, sesame seeds, and a squeeze of lime as desired.