Bulgur risotto with tuna

Ingredients

• 80 g Tuna (canned in water)
• 80 g Bulgur
• 5 g Unsalted butter
• 20 g Cheddar, low-fat
• 30 g Leek
• 1 clove Garlic
• 1/2 tsp Marjoram, dried

Method

1. Melt the butter in a saucepan over medium heat.
2. Add the chopped crushed garlic.
3. After 1-2 minutes, add the bulgur and mix.
4. Add water/stock and simmer for 15-20 minutes until the bulgur is almost tender.
5. Season with salt, pepper and marjoram.
6. Stir in grated cheese and at the end add green onions and drained tuna.