Drain the tuna and reserve the oil (put it aside in a small bowl)
In a medium saucepan or frying pan heat two tablespoons of the garlic oil with the onions for 2 minutes
Incorporate the rice, mix it in then seal for 2 minutes
Then deglaze with the wine and stir with a spoon until the alcohol is completely evaporated
Add the broth little by little and always stir to activate the starch in the rice
After 7 minutes add the tomato and continue cooking little by little
After 10 minutes add the petit pois and continue cooking to the desired point, should take approximately 15 minutes from start to finish
At that point turn off the heat and add the parmesan cheese and butter, stir well and let it stand 5 min.
Serve and finish with Tonnino Tuna on top
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