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This recipe was brought in by Jonas in Sweden.

Tuna Risotto with Mustard Sauce


(Serves 4)
2 dl Rice
4 dl Water
125 g Frozen peas
1 Pickled cucumber
1 tin Tuna in brine
2 dl Natural yoghurt
1 teaspoon  Mustard


Bring the water to the boil and add the rice. Cook for 15 minutes or until the rice is almost ready. Stir in the frozen peas, chopped cucumber, tuna and salt to taste. Add the mustard, salt and pepper to the yoghurt and mix well. Serve with salad.


This is a bit bland so add your own favourite spices to the sauce (curry powder, chilli sauce, etc.).


Difficulty: easy
Preparation time: 10 minutes
Total time: 30 minutes
Precision: Approximate measurements are OK