Start by heating a medium sauce pan on medium high heat. Add olive oil, garlic, leeks and rice. Sauté for 2-3 minutes, adjusting the heat, constantly stirring. You don’t want any browning on your rice.

Next, add white wine, clams with juice and marinara sauce, reduce heat to a simmer and cook for 12-15 minutes adding chicken stock to keep the liquid level right above the rice.

Once your rice is cooked, remove from heat and add the parmesan and butter and mix well until butter and cheese is melted. If risotto is too thick you can add a touch more stock or water. Taste for seasoning then place on a round dinner plate.

To finish, top with the tuna and some fresh herbs and a little squeeze of lemon juice.