Tuna Risotto

Heat the oil in a large frying pan. Sauté the onion with the garlic until soft. Add the long grain rice and after a short while add the tomatoes, salt and pepper. Stir well, then gradually add the boiling soup, making sure that the long grain rice has completely absorbed the liquid before adding the soup repeatedly. Continue in this way for 15 to 20 minutes. The long grain rice must be cooked, but still have bite.

Next, remove the pot from the stove. Mix in the tuna and the chopped mint and bring to the table on the spot.

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