Cook the risotto in a pan as indicated on the instructions on the packaging.
Cook the carrots al dente in a separate pan and cut into small pieces.
Pour the olive oil into the pan and lightly fry the onion and garlic, then add the tomato cubes and carrots and fry gently for approximately 2 minutes. Finally, add the tuna. Coarsely stir through the mix and cook for two minutes. Set the mixture apart until the risotto is ready.
Add the tuna / tomato mixture to the risotto.
Flavour with some salt and pepper and a few leaves of fresh thyme.
Tip: can also be made with pasta.
