Spicy Thai Chili Tuna Risotto

Prep Time25 min
Cook Time 20 min
Time to Table45 min

Enjoy this hearty, comfort meal and wow family and friends!


¼ cup Extra virgin olive oil, divided
1/4 White onion, chopped
1 Garlic clove, chopped
½ cup Frozen corn
1 cup 3.25% milk
¼ cup Unsalted butter, divided
2 cups Uncooked mushrooms, cleaned and sliced
2 cups Cooked, pearled barley
¼ cup 35% cream
½ cup Asparagus tips
2 cans (142 g each) Clover Leaf® Flaked Light Tuna - Spicy Thai Chili
¼ cup Parmigiano cheese, grated
Salt, black pepper to taste


  1. In a saucepan, heat to medium-high half the olive oil, onion, garlic and corn and roast for a few minutes. Add milk and cook for 5 minutes. Pour this corn milk mixture in a blender, add half the butter and blend. Filter through a sieve and set aside.
  2. In a large frying pan, fry the mushrooms with the remaining olive oil and butter, season well and cook about 5 minutes. Add in the barley, enough water to cover everything and cream. Cook for 4-5 minutes.
  3. Season the risotto, add in the asparagus, stir and cook until all the liquid is reduced. Remove from heat. Add in tuna and cheese.
  4. Serve over the corn milk mixture.


  • Barley risotto is a great substitite for rice.
  • Cook barley in advance.
  • Corn milk mixture can be used in vegetable dishes for a creamy texture.


per serving
% Daily
Fat42 g56%
Saturated Fat15 g
Trans Fat0.5 g
Saturated + Trans78%
Carbohydrate40 g
Fibre3 g11%
Sugar13 g13%
Protein21 g
Cholesterol80 mg
Sodium480 mg21%
Potassium550 mg12%
Calcium150 mg12%
Iron2.25 mg13%

Claims per serving

Source of protein 

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