A camping dinner winner: Tuna Risotto

  • Posted on January 15, 2011 at 9:10 AM

The Sensible Sisters have recently returned from a week of R&R in a coastal national park. They enjoyed such activities as swimming, fishing and horse riding all while trying to stay dry in between as it did rain for a few of the days that they were camping. A favourite dinner was Julia’s Tuna Risotto which was served to the weary horse riders after a trail ride…

Tuna Risotto


  • 425 tin tuna in oil, drained – reserve some of the oil
  • 1 onion, diced
  • 1 pkt surprise dehydrated peas and corn
  • 1 cup arborio or other rice
  • 2 teaspoons vegetable stock powder
  • Parmesan cheese to serve


  • Open tuna and pour some of the oil into your pot – the Sisters use a cast iron camp oven with a lid
  • Fry off the onion and add rice – stir to coat
  • Cover with enough water to come up 2 – 3 cms above level of rice
  • Add peas and corn, stir in stock powder
  • Cover and cook in fire or on gas burner – allow to sit undisturbed for a while but you will need to keep an eye on it and stir occasionally so it does not stick. Add more water if necessary.
  • Test rice and peas and corn. When cooked, stir through tuna.
  • Serve in bowls topped with parmesan cheese.


This is a camping staple. Very easy to make, it is enjoyed by everyone. It is also delicious with salmon in place of tuna but tinned tuna is more convenient when camping being skinless and boneless.

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