Risotto with Tuna

For four people (or two strong eaters):

Chop the onion into small pieces. Heat the butter in a saucepan and cook the onion and long grain rice until translucent. Add the hot beef broth,

Season with salt and pepper and cook at low temperature for about 15 to 20 minutes.

After about 10 minutes of cooking, add the peas to the long grain rice. Blanch the tomatoes, peel them (do not scald them) and cut them into quarters. Drain the tuna and roughly chop it.

Gently fold the tomatoes and tuna into the pea rice and heat for 5 minutes.

The risotto can be served hot or cooled.

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