Risotto Sirena Tuna Patties

Risotto Sirena Tuna Patties

Serve with a fresh garden salad for a summer dinner the whole family will enjoy.

  • Time:Greater than 30 minutes
  • Difficulty:Moderate
  • Servings:6



  1. Heat stock and wine in a saucepan.
  2. In a separate saucepan heat butter and oil, add onion and cook over a medium heat until soft.
  3. Add rice and lemon rind and cook until rice is translucent.
  4. Add stock mixture 1 cup at a time, stirring until stock is absorbed and rice is al dente. This should take around 25 minutes.
  5. Add parmesan, parsley and flaked tuna and allow risotto to cool in fridge for at least 20 minutes.
  6. Stir through egg and shape into patties. Dust in flour and shallow fry until golden brown.
  7. TIP: Risotto can be made a day in advance and stored in refrigerator. Makes approximately 18 patties.

Try this recipe with

Tuna with Chilli in Oil

To make Spicy Sirena Risotto Patties

Classic Style Tuna in Springwater

To make Sirena Springwater Risotto Patties