Sometimes I just crave the classic american flavors of tuna casserole. This dish, a risotto-version of classic tuna casserole provides all of the creaminess of the classic mid-century dish without all of the dairy. You could also make this dish with salmon instead of tuna if you wanted to class it up a bit. One 4-6 ounce filet, broiled and flaked would dress this up and make it suitable for entertaining. You could even use a good quality canned salmon. If using salmon, I would omit the cheese or replace it with a few tablespoons of cream or half and half if you are looking for a little more richness.
I like this served with a nice green salad or a side of roasted broccoli. This recipe serves two very generously or three moderately.
For a more in-depth tutorial on making risotto, check out my Risotto 101 post.
